4: Employee observed drinking from cup in server drink station prep area
6: Employee observed washing hands then dried hands on apron and put on gloves
11: Severely dented can stored on can rack in dry stock room
13: Raw food items intermingled with ready to eat or ready to use food items in the serv-ware prep table RIC
26: Super 8 sanitizer for dishmachine stored on shevlingbwith food items in dry stock area
26: Bottle of burn spray stored on shelving with of make line with bottles of sauces and seasonings
34: No thermometer inside of WIC; thermometer display on outside of WIC is reading -36 degrees; used food thermometer to gauge air temp in WIC temp was 43 degrees WIC is cold and fans are operating adequately
36: Covered fly strips hung in kitchen in high volume food areas of the kitchen/back door open was propped open at beginning of inspection
37: Ice scoop stored down in ice bin in server drink/prep station
39: Wet wiping cloth stored on ice machine not in sanitizer solution/bucket
42: Soup bowls and sauce dishes stored haphazardly on shelving in front of serv-ware prep table RIC
45: Stained and grooved cutting boards on serv-ware RIC build up on ice machine wall and white plastic piece
53: Hand sink in kitchen area pipes are leaking when water is turned on for handwashing
Additional Comments
Did discuss with cook and PIC about proper reheating procedures Oysters clams and shrimp ceviche stored in WIC
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
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
OUT
11 Food in good condition, safe, and unadulterated
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
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
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
