6: Employee observed dawning gloved to handle food without washing hands. CA: proper hand washing discussed.
8: Hand sink at dish pit used for storing dishes. CA: dishes removed.
8: No paper towels supplied at hand sink near kitchen entrance. CA: resupplied.
13: Cambro of ready to eat pickles stored in flat top Preptable-cooler next to raw seafood. CA: food in cooler properly separated.
13: Raw portioned shrimp in fryer Preptable-cooler stored next Pre-cooked chicken wings and egg rolls. CA: food in cooler properly separated.
20: Drawer cooler 2 not holding potentially hazardous food at 41 degrees or lower. CA: all TCS food in excess of of 41 degrees that have been stored in the unit for greater than 4 hours was embargoed, PIC told not to use the cooler unless proper temperatures can be maintained, and maintenance ticket opened.
26: Sanitizer bucket atored next to box of bread. CA: chemical properly stored.
39: Sanitizer buckets reading 0ppm QA.
52: Multiple lids missing on outdoor trash cans.
56: Inspection not posted.
Additional Comments
Responed to a complaint concerning possible food borne illness. It was reported that the individual fell ill after eating at the establishment.
A full routine inspection was performed.
Observations: no reports of illness or recent callouts. Hand washing, colding holding, and food separation violations observed.
Discussed complaint with PIC.
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
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
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
OUT
13 Food separated and protected
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
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
NA
27 Compliance with variance, specialized process, and HACCP plan