1: No employees present at the beginning of the inspection knowledgeable about food safety.
Corrective action: explained to person in charge to properly train employees before handling food
8: Hand sink blocked with multiple bans sitting on top of hand sink
Corrective action: pans moved and hand sink made accessible
13: Raw shell eggs stored above vegetables in reach in cooler
Corrective action: moved to proper storage
14: Employees in the establishment unaware of how to set up 3 comp sink to wash, rinse, and sanitize
Corrective action: trained employees on how to properly set up 3 comp sink
18: Raw chicken in bucket stored in the reach in cooler is temping 47F. Employees stated they prep the chicken, store in the bucket, and store in the reach in cooler. Chicken was improperly cooled from last night(03/27/24).
Trained employees on properly setting up cooling method, ice baths, to properly cool down foods
19: Rice in rice cooker is 103F. Must be at 135F or above
Corrective action: employee embargoed
53: Floor is dirty behind and under cooking equipment
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
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
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
53 Physical facilities installed, maintained, and clean
