8: 20qt cotainers of grease creating an obstruction to fry station hand sink. CA: PIC notified to have all hand sinks available prior to follow-up.
8: No soap supplied at prep area hand sink. CA: resupplied.
11: Excessively damaged cans on dry storage rack. CA: separated.
14: Low-temperature dish washer reading 0ppm chlorine. CA: unit repaired and reading 100ppm.
14: 3-compartment sink QA dispenser not supplying 150-300ppm QA. CA: unit repaired and reading 150ppm.
20: Sauté Preptable-cooler rails not holding food at 41 degrees - Food temps listed. CA: food ice packed, and maintenance ticket opened.
20: Grill Preptable-cooler rails not holding food at 41 degrees - Food temps listed. CA: food ice packed, and maintenance ticket opened.
21: Gallon of milk in Walk in cooler opened 24hrs prior not date marked. CA: date marked.
23: No disclaimer asterisk for burger sliders cooked to 145 degrees. CA: PIC notified to update menus or cook burgers to 155 degrees.
26: First aid supplies stored above alcohol bottles in alcohol storage area. CA: properly stored.
26: Milk crate of single service beverages stored under rooftop handsink. CA: properly stored.
26: 20qt cotainers of grease stored under fry station hand sink. CA: PIC notified that food may not be stored under hand sinks, and to have containers properly stored prior to follow-up.
26: Sanitizer bucket stored on shelf at expo station above case of food picks. CA: properly stored.
37: Grease droplets forming on oven hood.
37: Case of pancake mix store on floor at expo station.
39: Sanitizer buckets on the floor at cook line.
39: Sanitizer bucket reading 0ppm QA.
42: Dirty knives stored with clean knives on wall mounted magnets.
43: Case of single service lids stored on floor at prep area.
48: No hot water pressure in furthest sink in men’s 3rd floor restroom, and no water in furthest sink of women’s 3rd floor restroom.
50: Rooftop bar hand sink overflows onto the floor.
51: 1st floor women’s restroom door not self closing.
51: Missing covered trashcan in 2nd stall of women’s 3rd floor restroom.
52: Multiple trashcans with missing lids at waste collection area.
53: Ice machine filtration system leaking onto floor in ice maching room.
53: Line Drawer cooler excessively dirty.
53: Ceilings excessively dirty.
53: Excessive grease staining on walls at fry station.
53: Ceiling tiles missing at bar Walk in cooler.
53: Damaged floor exposing subfloor in men’s 3rd floor retroom.
53: Fan shields excessively dirty in Walk in cooler, bar Walk in cooler, and Walk in freezer.
57:
Additional Comments
Over hoon far left light shield cracked.
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
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
48 Hot and cold water available; adequate pressure
