6: Observed employee handle raw meat with bare hands, and then handle ready to eat food to place into togo container with out handwashing first. In addition, the handwash sink in kitchen was dry and had not been been used today. Edudcation provided. Employee washed hands. Recommend additional training for employees on handwashing.
7: Observed employee handle ready to eat food with bare hands when placing in to “to go” container. Advised owner to provide education to employees regarding handwashing and glove use today.
8: Handwash sink blocked by trash can upon arrival. Keep handwash sink accessible for use at all times. This was corrected during inspection.
37: Cooked chicken observed on prep line spilling into bin containing raw beef. Both items will be cooked/reheated prior to serving however this practice has a potential for contamination. Store raw meat in seperate area from cooked food to prevent contamintaion. Note: No indication the chicken was placed back into “cooked/ready to eat” area.
45: Install ventilation filters above cookline.
53: Flooring is in poor repair. Cracked tiles observed, and cardboard is being used to line flooring. Repair flooring so it is smooth, non absorbant, easily cleanable, and durable.
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
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
IN
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
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
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
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
53 Physical facilities installed, maintained, and clean
