1: Person in charge unable to answer cooking temperature questions and obtained multiple critical violations showing lack of managerial control; Corrective Action: Described cooking temperatures;— will send information sheets with report
6: Observed employee use pos system covered in waste water residual from leak in roof and put on gloves to make food without washing hands; Corrective Action: trained employee on proper handwashing technique
8: No hand soap provided at hand sink; Corrective Action: stocked hand soap
13: Raw shrimp stored over apples in under grill cooler; Corrective Action: embargoed apples, trained person in charge on proper vertical storage
14: 0 ppm sanitizer present in three compartment sink; no sanitizer present on site; Corrective Action: required person in charge to obtain sanitizer before continuing operations
20: Observed container of factory manufactured blue cheese dressing held at ambient temperature; Corrective Action: embargoed, discussed cold holding tcs foods with person in charge
26: Unlabeled bottle of clear, foaming liquid stored on top of grease trap; Corrective Action: labeled
26: Shea butter lotion stored with ingredients on spice rack; Corrective Action: removed lotion
33: Observed frozen sandwich meat thawing on top of toaster
34: No visible thermometer in reach-in freezer
36: Front door propped open
37: Bulk containers of sugar, salt stored on floor by rear reach-in cooler
37: Tomatoes and pasta stored on floor beside canned goods
43: Single use forks stored on floor
44: Observed employee removing and reapplying glove after using pos terminals
46: No test strips available
47: Excessive buildup on permanent can opener blade
47: Water from leak actively splashing onto pos systems
50: Leak from roof accumulating on pos counter and terminals
53: Active leak from ceiling above pos systems
56: Most recent inspection report not posted
Additional Comments
Establishment is closed until sanitizer can be obtained to properly rinse, wash, and sanitize dishes and food contact surfaces.
Person in charge obtained bleach during inspection. A follow-up will be conducted regarding proper sanitization practices.
Establishment is to move pos terminals away from leak until repaired.
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
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
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
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
44 Gloves used properly
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
