5: Employee coughing excessively in kitchen. Discuss work restrictions.
13: 3bins of raw chicken stored above raw eggs and raw veggies in Walk-In Cooler
13: Pans and bowls of raw fish and shrimp stored aboved whole cabbage
13: Tray of raw eggs stored on top of box cabbage and raw peas
19: 2 pans of corn sitting out at room temp not maintain at 135F or above
CA moved to hot water to reheat to 165F or above
20: See food temps. Several items stored in Prep cooler not maintain at 41F or below,
CA threw out cut up sausage, fried chicken wings from 4/11, Raw fish and shrimp temp range from 44F or above moved to Walk-In Cooler. ALL RAW SEAFOOD WAS MOVED TO Walk-In Cooler AND Prep cooler WAS UNPLUG TO DEFROST.
26: 2 spray bottles not label stored at bar hand sink
CA label bottles
26: Bottle of hand sanitizer stored on top shelf of heat lamp by gloves
CA moved sanitizer to hand sink
37: No cover or lid on sugar bin stored in cabinet for teas.
Correct on site
45: Ice build up inside of Prep cooler
47: Fan guards inside Walk-In Cooler dirty. Inside of microwave dirty.
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
OUT
5 No discharge from eyes, nose, and mouth
Observations
NO
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
IN
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
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