1: Employees present today during inspection do not demonstrate managerial control over kitchen. Poor knowledge of warewashing procedures, employee health policy, and cooling foods observed. Ensure a person in charge is present at the facility at all times to oversee food safety.
2: No health policy is observed in kitchen and employee is unfamiliar with any illness/health policy. Properly train employees on health/illness policy. A template will be emailed to facility for reference.
14: Observed employee washing dishes without sanitizing in three compartment sink. Employee was not familiar with sanitizing process. Education provided and three compartment sink set up during inspection.
18: Rice sitting on burner which is off at 118F. Employee stated she believes it was prepared approx 5 hours ago but was not sure. Rapidly cool food to prevent illness.
21: Multiple items in 3 door tall refrigerator unit are not date marked. Properly date mark food as required.
26: Four spray bottles observed unalbeled in chemical storage area. Properly label all toxics to prevent contamination.
37: Discontinue storing fly sticky traps over open food items (onions).
45: Replace missing handles on two door slider refrigerator.
53: Paint observed peeling on wall next to cook line. Ceiling in poor repair above ventilation system. Repair ceiling and wall.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
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
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
