1: Employee doesn’t have basic food safety knowledge. Cold and hot holding temps, cooling, reheating, cleaning of utensils and dishware, and employee health policy.
2: Unable to discuss employee health policy.
4: Employee eating and drinking in the kitchen.
6: Employee unable to wash hands properly due to not having any soap or paper towels at hands sink.
8: No soap or disposable hand towels at hand sink. Employee provided soap and disposable hand towels at hand sink
14: Unable to properly wash, rinse, and sanitize due to not having any stoppers for 3 comp sink.
17: Precooked scrambled eggs reheated in microwave to 133°F.
33: Employee leaving frozen precooked sausage patties out to thaw and then heat up for service.
37: Employee drink and phone on prep table near coffee maker.
44: Emplpyee wearing gloves changing tasks several times and not changing gloves or washing hands.
45: Blade of can opener excessively dirty.
Additional Comments
Discussed all violations with pic and proper food safey practices. Emailing applicable fact sheets to operator regarding observed priority item violations. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. A follow up will be performed after 11:00 am to verify establishment has proper ways to wash, rinse, and sanitize dishware.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
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
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
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
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used