4: Observed employee eating his lunch on food prep table.
14: Dish machine was not reading any chlorine. Hose from the bottle was not placed entirely in to pull from chlorine. Was able to recieve a reading after fixing the hose.
18: Raw meats in reach in cooler across from stove not in proper cooling temp range. All meats temping at 55 degrees. Received an ambient temp of 55 degrees with my thermometer. Pic stated they prepped the raw meat early this morning and last night. Pic relocated the meats prepped this morning to walk in cooler to cool back down. Advised op to not use cooler until it has been serviced and reading proper cold holding temp.
26: One chemical spray bottle of purple liquid not labeled and one chemical spray bottle of yellow liquid not labeled. This is violation has been noted on 3 consecutive inspections. Permit may be up for revocation. Will discuss a food safety plan and deliver food safety fact sheets.
37: Employee gatoraide bottle stored in cooler directly next to food product.
41: Using plate as a scoop for rice in walk in cooler.
53: Floors throughout kitchen are in poor repair. Missing floor drain near wash area.
56: Most recent inspection not posted. 2022 copy is posted.
Additional Comments
Bunny_718@hotmail.com
I will be back within 10 days for a follow-up inspection to verify all priority item violations have been corrected. Will send a food safety plan for repeat violation and applicable food safety fact sheets.
Permit could be up for revocation for repeat violation.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
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
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
IN
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
Repeat
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
41 In-use utensil; properly stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
