8: No single use hand towels at bar hand sink and sink beside dish machine. Pic provided single use hand towels to hand sinks. A warning letter of permit revocation will be requested due to this priority item violation being noted on two consecutive inspection reports in a row.
13: Raw hamburger meat stored above deli sliced meats on ric beside grill. Pic properly stored raw hamburger meat at the bottom of the ric.
14: 3 comp sink set up woth “0” reading of QA. Container for auto dispenser was empty and had to be changed. Sanitization well was drained and refilled with a final reading of 400 ppm of QA.
19: Sausage links on breakfast bar were reading between 110-120°F. Pic threw sausage links aware. A warning letter of permit revocation will be requested due to this priority item violation being noted on two consecutive inspection reports in a row.
26: Spray bottle with blue liquid inside stored underneth 3 comp sink was not labeled. Pic properly labeled spray bottle. Chrome polishing spray was stored next to condiments at bar. Pic properly stored spray bottle with other chemicals.
42: Napkins underneth glassware on storage unit near dish machine.
43: Disposable plates not inverted on breakfast bar. Stirring sticks on breakfast bar not wrapped or in a dispenser.
45: Nozzle at bar dirty. Rim on the inside of the ice machine has something pink and black growing on it.
Additional Comments
Permit posted. Provided applicable fact sheets to operator regarding observed priority item violations. Discussed implementing a Food Safety Plan (FEP) in order to obtain active managerial control over repeated priority item violations. Advised operator I was available to assist with developing the FSP.
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
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
OUT
8 Handwashing sinks properly supplied and adequate
COSRepeat
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COSRepeat
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
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
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
