1: No Active Managerial Control of food systems in FSE.
6: Employees did not remove used gloves and wash hands after touching phone before handling bags of food
8: No paper towels at hand sink
CA restock
8: No paper towels at bar hand sink
11: Mold observed in a orangey yellow liquid substance in Reach-In Cooler possible soup or sauce
14: Employee stated they wash dishes in the prep sink and or dishes are only wash in the 1st bay of triple sink. no sanitizer, QA or bleach, is present at triple sink. Employee stated dish are on only wash and place to dry.
20: Eggs patties and commercial chicken patties stored in prep sink not maintained at 41F or below
CA moved to Reach-In Cooler
21: Another bag of possibly soup stored in Reach-In Cooler with out date of name of product. Employees at the time had no knowledge of item.
CA employee throw away.
26: Dish soap stored on prep sink drain board with egg patties, bacon, and chicken patties are stored
26: Box of Rx injections med stored in refrigerator on top of box of yogurt
CA move medicine away from food items
34: No visible thermometer in bar low boy cooler
37: No sneezeguard or cover on bowl of cake donut balls on serving line
37: Personal phone and key stored on top of low boy cooler by conveyor oven
49: Faucet on triple sink is broken and tied down with plastic
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
Repeat
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
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
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
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display