4: Employee observed eating in server expo area at prep table where drinks are prepared.
CA: operator notified that employees are not to eat where food is prepared.
6: Employee observed cracking raw shell eggs, took off gloves, then rinsed hands off without soap.
CA: proper hand washing discussed.
13: Container of raw shell eggs stored behind containers of sautéed onions and mushrooms.
CA: unit properly arranged.
14: Low-temperature dish washer reading 0ppm after 2 attempts.
CA: unit reading 50ppm after chlorine jug replaced and unit primmed.
21: Cooked mini burgers in Walk in cooler dated 09/25/24 not discarded, and discard date labeled 10/04/24.
CA: embargo.
37: Employee drinks in bottles with screw top caps stored at server table next to fountain drink dispenser.
39: Sanitizer bucket stored on top of prep table with microwave directly above cambros of seasonings in kitchen.
50: 3-compartment sink drain floods causing pooling water on dish pit floor.
51: 3 hand dryers not functioning - 1 in mens restroom, and 2 in women’s restroom.
53: Floor in dry upstairs dry storage with mutiple spots where subfloor is exposed.
54: No light shield on ceiling light at dish pit - ingredients stored below light.
Additional Comments
Grease buildup aroung grease tank at waste collection area.
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
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
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
IN
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
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
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