6: Employees observed dawning fresh gloves without washing hands. CA: proper hand washing discussed.
7: Employee observed garnishing a food barehanded. CA: proper glove use discussed.
8: Prep station hand sink hot water temp reading 81 degrees. CA: maintenance ticket opened.
11: Significantly damages can on can rack in front of chill room. CA: embargo.
19: Seared chicken in expo steam well reading 119 degrees. CA: reheated.
20: Cooked yellow beets on salad Preptable-cooler reading 50 degrees. CA: moved to Walk in cooler.
20: Salad Preptable-cooler not holding food at 41 degrees or lower. CA: food iced, and PIC notified not to use unit unless proper temps can be maintained.
20: Sauce Low-boy cooler not holding food at 41 degrees or lower. CA: food iced, and PIC notified not to use unit unless proper temps can be maintained.
21: Feta cheese in breakfast Preptable-cooler marked 10/17 not discarded. CA: embargo.
21: Onion dip in Walk in cooler dated 10/23 not discarded. CA: embargo.
23: Multiple items on breakfast menu does not have a disclaimer asterisk. CA: PIC notified to update menus.
26: Spray can labeled stainless steel maintainer stored next to clean carafes on bottom shelf at server station. CA: properly stored.
26: Lunch Sanitizer bucket stored in proximity to clean dishes near lunch Preptable-cooler. CA: properly stored.
27: Salmon being vacuum packaged. CA: embargo.
37: Coffee filters stored uncovered in server and in room stations.
37: Multiple employee drink in assorted unapproved vessels stored on prep surfaces throughout kitchen.
39: QA dispenser not dispensing sanitizer.
39: Lunch Sanitizer bucket reading 0ppm.
41: In use knife strored in space between prep tables at lunch station.
46: No QA test strips.
55: Permit 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
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
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
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
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips