6: Cook with gloves on changed tasks several times during inspection and never changed gloves or washed his hands.
20: All tcs food in prep cooler out of temp. They were prepped this morning. All the food that was prepped at the same time located in various places through out the kitchen was in temp. Pancake mix, liquid eggs, and hash browns sitting out and not on tphc policy. Embargoed. This is the fourth time in a row that this violation has been noted. Permit will be up for revocation.
34: 3 thermometers in last prep cooler not working properly.
37: Employee glasses laying on cutting board in front of first prep cooler.
39: Container of sani water reading 170 ppm (sink and surface) and several diry clothes laying around on the line.
41: Ice bucket stored upright.
41: Scoop stored in water that was reading 109°F.
43: To go containers and lids stored up right on the cook line.
45: Ric at the end of the line across from grill had standing water in it and it was holding temp of 48°F.
Additional Comments
Complaint there was roaches in the establishment. At the time of inspection I did not observe roaches anywhere in the facility. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Emailing applicable fact sheets to operator regarding observed priority item violations.
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
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
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
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
NO
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used