8: No paper towels in restroom. Corrective Action: stocked by employee,
8: No paper towels at hand sink. Corrective Action: napkins placed at sink for drying hands
21: Missing date marking on frozen cooked chicken cooked and stored in 3 door reach in freezer yestrday. Corrective Action: reviewed and discussed proper date marking and placed date on chicken.
26: Raid stored on site of restaurant. Corrective Action: discussed that pest control chemicals cannot be used except by licensed companies standardized to do so. Person in charge states they will be removed,
33: Improper thawing of chicken box stpred on floor
34: Missing thermometer in 3 door reach in freezer
34: Missing thermometer in 2 door fresh food reach in cooler
34: MIssing thermometer in chest freezer
37: Personal cell phone stored on prep table
37: Boxed chicken stored on floor
41: Slicer stored on table without being fully cleaned first.
41: Single service utensils stored not all in one direction and uncovered
48: NO water available at mop sink
53: Water damaged ceiling tiles over food storage areas in back
53: Build up near cooking and frying equipment in floor
53: Hole in wall near small prep cooler.
55: Permit not posted
56: Most recent inspection report not posted,
Additional Comments
Discusssed ensuring that any time TCS food frozen it must be date marked.
Reciewed proper test strip usage and utensil cleanng
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
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean