8: Hand sink blocked by table with containers of shrimp on it and no splashguard
Ca moved table
20: Cheese dip at 48F in prep cooler. Must be at 41F or below. Employee explained he left it sitting out while reheating other foods before placing in prep cooler
Ca had him put in reach in freezer to cool back down
21: No date on beans in reach in freezer that were made on 2-8-23.
Ca date was put on them
21: No date marking on refried beans in reach in cooler. They were made on 2-8-23
Ca date was put on them
33: Shrimp sitting out at room temperature to thaw
34: No visible thermometer inside of reach in freezer with ice cream
34: No visible thermometer in white reach in freezer
37: Employee container of jelly sitting on prep table
45: Severely worn cutting boards
45: Inside of ice machine is dirty
45: Shelves lined with cardboard
47: Prep table shelves are dirty
47: Inside of reach in freezer is dirty
47: Shelves by oven are dirty
47: Can opener blade is dirty
50: Wastewater leaking onto the floor from drain pipe of hand sink in bar
52: Lots of trash on ground around dumpster
52: Drain plug missing from dumpster
53: Walls and floor is dirty
53: Floor in bar is dirty
53: Ceiling vent covers are dirty
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
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
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
IN
19 Proper hot holding temperatures
Compliant
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
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
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
33 Approved thawing methods used
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
