8: No paper towels at kitchen hand sink, and food debris inside sink.
CA: resupplied, and proper hand sink ise discussed.
8: 3rd floor bar hand sink lacks splash guard - Open box of gloves, and cans of juice stored on adjacent table.
CA: Operator notified to install splash guard.
13: Raw chicken stored above cases of ready to eat cheese and fresh produce in basement Walk in cooler.
CA: unit properly arranged.
20: Kitchen Reach in cooler not holding food at 41°F or lower - raw burger patties reading 48°F, red sauce reading 47°F, and sour cream reading 47°F - external digital thermometer reading 37°F.
CA: potentially hazardous food moved to basement Walk in cooler, and operator notified not to use unit unless proper temperatures can be maintained.
21: Buttermilk and sour cream observed in kitchen Reach in cooler with unknown open date.
CA: embargo.
26: Chemical spray can labeled stainless steel cleaner stored on 3rd floor bar table next to open box of gloves and cans of juice.
CA: properly stored.
26: Unlabeled chemeical spray bottle containing a purple liquid stored in front of shelf at entrance to 2nd floor bar.
CA: labeled.
37: Employee drinks in bottles with screw top caps stored in kitchen Reach in cooler.
39: Wet cloth stored on kitchen prep table.
53: Roof of basement ice machine excessively dirty.
53: Pooling water forming below basement ice machine.
55: Permit out of date, and not pisted conspicuously.
56: Inspection not posted conspicuously.
57:
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
OUT
8 Handwashing sinks properly supplied and adequate
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean