6: Employee brought in a dirty to picher to be wash and did not washhands before returning to serve customer ( CA) trained to wash hands
6: Employee touch nose area with gloves on and continue workon the cook line. He didit twice ( CA)trained and had him go wash hands
19: Cook beef sitting out of hot holding on steam table. The pan is sitting on top of another pan reading at 102 F ( CA) PIC embargo
20: Salad mix on prep cooler on cook ou e reading at 55 F. Has been up there for one hour stated by PIC ( CA) had them to removed it to do a quick chili to bring product down to 41 F or below
26: Cascade detergent stored on top of dish machine ( CA) removed detergent
26: Rodent poison on the shelf in stock room. The green poison is not in a bait boxes. It is on the shelf ( CA) get rid of the poison on the shelf
33: 1200-23-01-.03(5)(a)3. Thawing tilapia with out cutting it open frist in prep cooler on cook line
33: 1200-23-01-.03(5)(a)3. Raw meats sitting out on trays thawing in back prep area
36: 1200-23-01-.05(5)(o) Outer opening at the botyom of the back door.
36: Mice dropping in stock room.
37: 1200-23-01-.03(3)(b)1. Food uncover in walk in freezer
39: 1200-23-01-.03(3)(d)4. Purple damp wipe cloth on cook line on shelf not in sanitizer solution
42: 1200-23-01-.04(9)(c)1. Stacking pans on top of each oter while wet
47: Build up inside of ice machine
52: 1200-23-01-.05(5) Dumpster door open out side
53: 1200-23-01-.06(5)(a) Several damaged floor tiles in dish washing area
53: 1200-23-01-.06(5)(b)1. Ceiling dirty near cook line ( ceiling tiles )
57: Missing no smoking on back door
Additional Comments
Follow up in ten days
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
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
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
33 Approved thawing methods used
Observations
OUT
36 Insects, rodents, and animals not present
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
42 Utensils, equipment and linens; properly stored, dried, handled
