2: Employee illness policy is present or posted. Please post employee illness policy.
8: Hand washing sink is inaccessible, and soap and paper towels are not present. Please properly supply hand washing sink with soap and paper towels, and ensure hand washing sink is accessible at all times.
11: Several spoiled foods are observed in cooler. Please discard all spoiled foods. Please only store and use food in good condition.
14: The ice machine is not clean. Dark substance is observed in and on ice. Please discard ice immediately, and wash, rinse, and sanitize interior.
26: Dishwasher is not dispensing chlorine per cycle. Chlorine could not be detected. Please service dishwasher to dispense sanitizer per cycle to properly sanitize dishes.
45: The toaster oven is not clean. Please clean oven racks regularly to avoid buildup. Both coolers are not clean. Top freezer and microwave are not clean. Please thoroughly clean coolers, and maintain cleanliness. Please clean all equipment, and maintain cleanliness.
51: The ceiling vents in both restrooms are dusty. Toilets are not clean in both restrooms. Countertops and sinks are not clean. Please clean all restroom facilities, and maintain cleanliness.
53: The ceiling vent in the hallway is dusty. The ceiling vent in the kitchen is dusty. The walls are not clean. The walls behind equipment is not clean. There is a slightly stained area near the door. Please clean facilities, and maintain cleanliness
55: The current permit is not posted. Please renew permit, and post current permit.
57:
3:
4:
5:
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
OUT
11 Food in good condition, safe, and unadulterated
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used