14: Low-temperature dish washer not dispensing sanitizer. CA: Low-temperature dish washer repaired and dispensing 50ppm chlorine.
17: Food being put in the hotbox to heat for hot holding. CA: food in hotbox reheated properly, and prioer reheating discussed.
19: Multiple cooked products for hot holding below 135 degrees (Food temps listed). CA: all items out of temp moved to oven to finish reheating.
20: Line Preptable-cooler 3 rails not holding food ar 42 degrees or lower. CA: maintenance ticket opened, and operator notified not to store TCS food on the rails unless proper temps can be maintained.
26: Personal hygiene items containing hazardous chemicals stored in proximity to clean dishes and ingredients on shelf at sever drink station. CA: chemicals properly stored.
26: Sanitizer bucket stored next to ingredients and cases of avacado on back prep table. CA: chemicals properly stored.
37: Multiple employee drinks in assorted unapproved vessels in proximity to clean dishes and ingredients at the server drink staion.
41: Ice cream scoop at back ice cream freeze stored in standing water.
45: Multiple steak boards have splits.
55: Permit not posted.
56: Inspection not posted.
57:
Additional Comments
Proper handwashing discussed.
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
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
IN
13 Food separated and protected
Compliant
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
OUT
17 Proper reheating procedures for hot holding
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
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used