6: Employees touching trash cans and going to handle food containers without washing hands. CA spoke with manager about employee and proper hand washing
6: Employee did not properly wash hands after handling wet naan bread dough. Employee only rinsed hands at hand sink before going back to handle fresh dough. CA explained proper hand washing
7: Employee handled fresh naan bread from oven with bare hands. CA explained proper no bare hand contact
8: No splash guard at back hand sink between shelves With clean dishes. CA splash guard must be provided
8: No paper towels at back hand sink neat triple sink
11: Cleaned onions touching the floor through large hole in container of onions stored on the floor of walk in cooler. CA onions touching the floor embargoed
19: Cooked chicken at 84F sitting on prep table. Chef stated it was made for lunch and will be used or discarded when lunch ends. CA explained that cooked TCS food needs to be held actively hot or cold and cannot be out at room temperature. CA embargoed
20: Raw chicken at 54F, cooked tofu at 55F in lowboy cooler that is reading 60F. CA embargoed, must have cooler serviced
26: Can of Raid bug spray stored on the floor next to storage rack in hall. CA manager discarded
31: Cooked tofu at 91F sitting out on rolling cart. Was made in the last hour. CA explained proper cooling methods and had moved to walk in cooler
34: No visible thermometer in walk in freezer
36: Live adult roach crawling on wall behind prep cooler
37: Punjabi sambosas stored directly in cardboard box in lowboy cooler
37: Personal drinks stored on top of dishmachine
37: Food containers stored directly on the floor in the walk in cooler
37: Small pan of chives stored directly on top of diced tomatoes in prep cooler
37: Boxes of food stored directly on the floor of the walk in freezer
37: Open cans of tomato sauce and diced fruit stored uncovered in walk in cooler
39: Wet wiping cloths stored on lowboy prep cooler and next to bar hand sink
52: Dumpster area is extremely dirty with food on the ground and attracting birds
53: Water pooling under mop sink next to dishwasher
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
OUT
6 Hands clean and properly washed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
