34: No thermometer inside pizza cooler, provide thermometer.
35: Unlabeled food container with food buildup on outside, clean label ,and remove food buildup from exterior.
36: Rodent dropping observed throughout the food preparation area, clean.
38: Wiping cloths stored food preparation area, store cloths in sanitize water when not in use.
39: Wiping cloths stored on prep tables throughout the food preparation area, store wiping cloths in sanitized water when not in use.
42: Dough holding rack falling , repair.
42: Damaged liner on shelved through out the food preparation area.
43: Single services trays stored on floor near restroom , elevate off floor.
45: Clean inside the cooler, remove all food particles.
45: Dirty fan covers inside walk in vooler, clean remove dust and dirt.
45: Uncovered food inside the walk in cooler, covered.
46: Mildrew and dirt inside dishwasher, clean inside dishwasher
47: Rust on shelves inside the walk-in cooler, remove rust.
51: No waster container with lid for the women’s restroom.
53: Damaged wall inside the restroom, repair wall and ceilings in the area of the wall bathroom area.
53: Damaged wall and ceiling inside wal in cooler ,repair.
53: Dirty floor inside the-walk in cooler,clean floor.
53: Damaged ceilings tiles throughout the food preparation area, repair ceiling.
54: Bake area,stove not properlyvents through the stove area. Place stove under the vent a hood.
54: Poor ventilation throughout the kitchen food preparation ares, baking stove is not stored under ventilation system, calling the ceiling to burn and turn colors.
Additional Comments
No comments
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
NA
20 Proper cold holding temperatures
Compliant
Observations
NO
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
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
38 Personal cleanliness
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
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
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
