6: Observed employee with gloves on cook bacon, take bacon out to breakfast area, come back into kitchen without chnging gloves or washing hands. Observed another employee take food to breakfast area, come back to kitchen with dirty container, and dropped container off at dishwasher, changed gloves, but dis not waah her hands. Discussed when and how to wash hands with pic.
8: No paper towels at any of the hand sinks. No soap at several of the hand sinks. Discussed with pic thay soap and hand towels mist be at hand sinks at all times. Pic provided hand towels to all hand sinks. Pic stated that she sent some one to buy hand soap.
11: Prepped celery stored in hand sink near three comp sink. Prepped celery was thrown away.
14: 3 comp sink not set up correctly. Sanitizer had 0ppm reading of QA. Discussed with pic the correct way to set up three comp sink.
37: Employee drink sitting on prep table. Employee pocketbooks stored underneth prep table next to containers for buffett.
43: Cocktail stirs not wrapped or protected at the bar.
Additional Comments
A follow up inspection will be performed within 10 days to verify complaince of all priority item violations.
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
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
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
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
43 Single-use/single-service articles; properly stored, used
