6: Observed an employee use hand sanitizer then put on gloves to work with food
Corrective Action: employee was trained on proper hand washing
8: Not hot water available in men’s employee restroom
Corrective Action: PIC was made aware and a 24 hours notice was given
8: No hot water available at hand sink in dish area
Corrective Action: 24 hours notice was given and PIC placed work order
13: Observed raw shelled eggs stored above bbq sauce, onions, and mushrooms in Walk-in Cooler
Corrective Action: PIC moved ready-to-eat food foods above raw eggs
16: Pork cooked on grill is between 137-141F
Corrective Action: PIC was made aware and pork was cooked to 145F
21: Pork cooked 24 hours ago in Reach-in Cooler 1 does not have a date label
Corrective Action: PIC dated container
21: Chicken in Reach-in Cooler 2 that was cooked 24 hour ago does not have a date label
Corrective Action: PIC date labeled container
31: House made broth that was made 1 hour ago is being cooled with a fan blowing on it, the fan has excessive dust build-up
33: Observed raw beef thawing at room temperature in back area
37: Observed a bag of onions laying on the ground in back area
41: Observed the rice spatula submerged in standing water
41: Observed handle of ice scoop touching ice in the ice well at the front of the kitchen
45: Cardboard is used to line the shelf of prep table
47: Observed excessive debris build-up on magnetic knife strip
47: Observed excessive brown residue inside and on edges of ice machine
53: Observed excessive black particle build-up on ceiling vent in dish area
53: Observed excessive black particle build-up around and inside the fan vent in the Walk-in Cooler
56:
57: Missing “no smoking” signs at entrances of building
Additional Comments
24 hours notice given for hot water in mens employee restroom and at hand sink in dish area
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
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
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
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
OUT
16 Proper cooking time and temperatures
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
