13: Raw beef and raw chicken stored on shelf above soup and other ready to eat food.
19: Cooked chicken sitting on stove was 104 degrees Fahrenheit.
21: Did not observed date marking on cooked meat that was cooked over 24 hours ago.
34: No thermometer in top freezer and bottom refrigerator
35: Food not labeled in deep freezer and prep cooler. Sauce bottles no labeled. Wrong label on food in some platic containers.
36: Roaches present.
37: Uncovered tea pitcher in beer cooler. 13gal garbage was place inside one of the two containers with uncooked rice and two cloth bags were found inside of garbage bag. Uncovered food in prep cooler. Bucket of raw shrimp on floor.
39: Wiping cloth stored on cutting boards at cold holding table
41: Ice scoop handle was touching ice. Please make sure handle is out of ice or place ice scoop in container Metal container used as a scoop was left inside containers with uncooked rice.
42: Glass dishes are not stored inverted.
45: Ice build up in reach in freezer. White Prep cooler needs to be sanitized on the outside because of food build up. Reach in Refrigerator shelves need to be cleaned. Styrofoam on door of refrigerator. Shelves on door of refrigerator is broken.
53: Floors need to be swept and mopped.
54: Grease build up on vent a hood. Only one light is working under vent a hood.
56: Most recent inspection not posted.
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
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
