8: One sink did not have soap. Please provide soap at every hand washing sink. Two hand washing sinks are experiencing water issues. One sink has a a leak and another one has water pressure issue. All sinks must be properly supplied and adequately functioning.
11: There were a few dented cans in the dry storage area. Any dented cans cannot be with regular cans; they must be either removed from the area or placed in a dented can section.
13: All TCS food must be organized according to its contents in the walk-in refrigerator. Chicken/poultry at the bottom, then beef, pork, seafood, and on the top shelf are ready to eat foods.
20: Foods were improperly held at room temperature. Foods must be maintained cold until ready to use.
33: Improper thawing techniques were observed for several food items. Frozen foods may not sit at room temperature. Frozen foods may go from the freezer to its cooking method or it may go from frozen to refrigerator and then its cooking method.
35: There were several items that were not properly labeled. All refrigerated items and freezer items that are not labeled by manufacturer must be labeled by staff.
51: The sink in the bathroom has a deep blue stain. The sink must be thoroughly cleaned or replaced. The water is spraying from the top of the faucet while the water is running. The water should flow in a steady stream.
53: The ceiling has a missing section between the walk-in refrigerator and the walk-in freezer. Please repair section.
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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
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
IN
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
OUT
13 Food separated and protected
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available