2: Employee Health Policy has been ripped off wall and Person in charge couldn’t demonstrate knowledge of food borne illnesses
CA: Employee Health Policy given and food borne illnesses explained
14: Multiple blades in back prep area being stored on magnetic rack were observed to have food debris still on blades
CA: moved blades to warewashing sink
20: Raw chicken prepped yesterday in Reach-in cooler #2 temped at 45F, Mayonnaise in same cooler and shelf temped at 45F, taziki sauce on top shelf temped at 42F. Reaxh in cooler #2 is being overstuffed in front of fan which is causing ambient air to not properly circulate throughout cooler.
CA: cooler adjusted to allow proper air flow and embargoed 15lbs of chicken product
21: Two bins of raw chicken in Reach-in cooler #2 bei g stored without labels. Person in Charge stated they came from delivery truck yesterday and prepped yesterday
CA: trained on 24hrs date marking and labelled containers
34: No thermometer in Lowboy cooler #1
34: No thermometers in any coolers or freezers throughout facility
34: No thermometer in traulsen produce cooler in baxk prep area
37: Damaged lid for container of raw chicken in Reach-in cooler #2
37: Observed a bag of onions being stored on the ground in back storage areas
37: Water pooling and standing in bottom shelf of Reach-in cooler #1
41: In use gyro knifes being stored underneath hot table next to stove top
45: Observed a prep board in back prep area with excessive knife cuts and yellow/orange/blaxk staining
47: Racks of Reach-in cooler #2 are observed to have food debris building up
47: Walls of chest freezer #1 have excessive ice and debris build up
53: Grease and food debris building up underneath cookline
57: No smoking sign posted on outer entrances
Additional Comments
Follow-up inspection will be conducted within Ten days for critical items
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
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
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
IN
19 Proper hot holding temperatures
Compliant
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
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
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
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
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