1: Person in charge did not demonstrate proper food safety knowledge due to having 5 risk factors marked on inspection.
8: No paper towels in hand sink upon entry to kitchen. Discussed always having paper towels available at hand sink in order to properly wash, rinse and dry hands. Corrected by PIC by bringing up fresh roll of paper towels.
13: Raw chicken in plastic bus tub stored above cheese dip in walk in cooler. Discussed proper storage of raw foods with PIC to prevent possible cross contamination. Raw chicken was moved to safe area by PIC.
14: Dish machine not sanitizing upon initial checks. Advised PIC to call and have dish machine repaired. Explained tp PIC that plates, utensils etc. will have to manually sanitized until dish machine can be fixed.
18: Raw beef in walk in cooler had a temperature of 48 degeees. PIC explained beef was from yesterday. Discussed proper cooling of foods with in 6 hours with PIC. Explained that from hot holding to proper cold temperature of 41 has to occur within 6 hours. Ground beef was discarded by PIC approximately 8 lbs..
26: Observed wood glue stored above straws, splenda packs. Explained proper chemical storage to PIC. Wood glue was discarded by PIC.
37: Can opener blade accumulated with excessive food debris.
41: Handle for scoop in ice is down inside product.
42: Observed dirty clear plastic container stored next to canned goods with clean utensils. Metal food containers stacked up wet.
53: Floors in poor condition through out kitchen. Whole in wall in mens room.
Additional Comments
No comments
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
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
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
COS
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
COS
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
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
53 Physical facilities installed, maintained, and clean
