7: Employee touch bread and cheese with bar hand ( CA) trained and embargo
13: Raw shield eggs in prep cooler by ready to eat foods in kitchen ( CA) person in charge move to bottom shelf
20: Sliced green tomatoes sitting at reading at 68 F. Cut about half hour ago stated by person in charge ( CA) place in refrigerator
21: Open gallon of milk in glass door refrigerator at wait station has the date of10/18/2023. Gallon is open ( CA ) embargo 1/2 lbs. once you open milk it has to have a date mark if held more than 24 hours. If the date that is mark from the manufacturer comes before the 7 days date mark. The Product also has to be embargo
35: 1200-23-01-.03(5)(a)7. No label on containers under prep table and on top of prep table in kitchen with a white yellow looking powder substance in it
36: 1200-23-01-.05(5)(k) Outer opening at back door
37: 1200-23-01-.03(3)(b)1. Open beverage on prep table
37: Food on floor in back room
45: 1200-23-01-.04(1) Chip rubber spatulas ganging on wire storage rack in kitchen
46: 1200-23-01-.04(5)(a) No chemical test strips to check low temp dish machine
49: 1200-23-01-.05(2) No air gap on ice machine in office
51: 1200-23-01-.05(2)(c)2. No self closure on women not men restroom door
52: 1200-23-01-.05(5) Grease on pavement at grease bin outside
53: 1200-23-01-.06(5)(a) Floor damage in walk in cooler
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Additional Comments
Establishment is doing remodeling. They did not change major kitchen equipment but replace old equipment. The back storage room is not completed. They are putting in anew mop sink but it is no connected. They do have a mop sink in the office.
Follow up in ten days
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
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
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
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
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
46 Warewashing facilities, installed, maintained, used, test strips
