8: Hand sink at the toast station does not have running water. CA: sensor batteries replace, and sink now has running water.
14: High-temperature dish washer is down for maintenance . CA: neighboring kitchen High-temperature dish washer is reading 161 degrees, and operator advised to use Tratorrio’s dish machine.
19: Chicken and vegetable soup in double boiler on the stove reading 119 degrees. CA: reheated to 165 degrees.
20: Cut melons on buffet line reading 49 degrees. CA: operator provided a TILT policy form as hold time for fresh fruit is 4 hours.
Sliced cucumber on front kitchen table cooler reading 50 degrees. CA: cooler outlet breaker disengaged, and TCS food moved to the Walk in cooler.
21: Carton of liquid egg in Walk in cooler not date marked. A: product date marked.
Half and half in Reach in cooler 1 not date marked. CA: product date marked.
Hard boiled eggs in front kitchen Preptable-cooler 1 dated 12/28 not discarded. CA: embargoed.
23: Consumer advisory disclaimer asterisks not printed on menus. CA: operator advised to update the menus.
37: Employee drinks in bottle with screw top caps stored on ingredients rack in the kitchen.
53: Excessive ice buildup in Walk in freezer 1.
56: Recent inspection not posted conspicuously.
Additional Comments
Apples not properly protected from hands.
Watch wet cloths?
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
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
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
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean
