1: PIC unaware of food safety principles, and does not have control of the kitchen. CA: all violations and correcive actions discussed in review.
6: Employee observed dawning gloves without washing hands, and employee observed not washing hands between clean and dirty dishes. CA: proper hand washing discussed.
13: Raw chicken stored above raw seafood and next to raw shell eggs. CA: cooler properly arranged.
13: Raw beef in fridge stored on top shelf above water bottles and case of tomatoes. CA: cooler properly arranged.
14: 3-compartment sink not set up, and dishes only being washed with soap and rinsed - dishes not sanities. CA: 3-compartment sink set up, and chlorine reading ~50ppm.
18: Cooked shrimp in Preptable-cooler reading 108 degrees after 2 hours. CA: shrimp put in larger container and moved to chest freezer.
26: Multiple unlabeled chemical spray bottles containing assorted colored liquids stored on chemical storage rack next to 3-compartment sink. CA: chemicals labeled.
35: Multiple ingredient containers containing assorted powders not identified stored under island prep table and on bottom shelf of ingredient storage rack.
37: Grease droplets forming on oven hood.
37: Employee drink in cup with pop-top lid stored on island prep table.
37: Employee drink in bottle with screw top cap stored with food for service in Preptable-cooler.
37: Scoop handle touching ingredient in bin labeled sugar.
46: No test strips.
49: Hot water knob on mop sink leaks.
53: Dark substance forming on the inside of the ice machine.
53: Significant damage to corner wall approaching back exit.
53: Preptable-cooler doors have sticky residue.
55:
Permit not posted.
57:
Additional Comments
Discussed barehanded contact.
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
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
OUT
13 Food separated and protected
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
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
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
