6: Employee breaded raw calamari with gloved hands then changed gloves without washing hands and garnished the cooked calamari with cheese and parsley. Also wiped hands on clothes before putting on new gloves.
8: Hand sink in back area by dish machine full,of towels and lids for sauce cups. Also blocked by cart.
8: No paper towels at hand sink near true ric
22: Restaurant selling pizza by slice. Pizza is left on counter after cooking. Procedure is that it should inly be out for 30 mins however there is no metho of timing out the pizzas. Supposedly use a small digital timer but only one timer with 2 different types of pizza. Timer was not set during inspection.
26: Several spray bottles stored on bottom shelf with plastic forks and knives.
31: Pan of ground beef and lasagna cooling at room temp on a speed rack by mop sink. Pans had been cooling for 1.5 hrs per employees. Pans were placed in wif to finsh getting cool. Explained that leaving out at room temperature was not a good method for cooling food. Discussed cooling methods with employees. Pans were not going to get any cooler setting in kitchen that is 79°.
35: Large container of white podwer not labeled by pizza cooler
39: Wet wiping clothes left laying on table by meat slicer
42: Pans stacked wet on wall shelf near door
43: Small clear to go containers tored turned up on table in fromt of pass thru window
49: Drain pipe at 3 comp sink leaking into bucket
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
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used