1: Manager does not know cold holding temperature, hot holding temperatures or the use of the 3 compartment sink
2:
2: Manager does not have a employee illness policy. I will provide an employee illness policy to the manager
6: Handwashing sink in prep area has no hot water. The hot water faucet does not work. Observed washing hands in cold water.
8: Handwashing sink does not have hot water, no paper towels and no soap in the prep area and also in the cooking area.
11: Food is not in good conditions . Chicken in the walk-in cooler is not reading a temperature of 41 or below. Beef in the walk-in cooler is not reading temperature of 41 degrees or below. Beef reading 48
13: Chicken and beef are stored side by side in the prep cooler table. Ready to eats foods are also stored with tge chicken and beef in the prep cooler table. Lettuce, tomatoes, mushrooms are stored improperly by the meats.
14: Cutting boards are bruised and stained. Spouts on the drink machine is dirty. Ice machine has black mold and the surface inside of the ice machine has mold on the inner walls
20: Improper cold holding temperatures mushrooms, lettuce, tomatoes on the prep cooler table.
21: No date marking on chicken and beef in the walk-in cooler. No date marking on the lettuce and cheese in the walkin cooler.
34: No visible thermometers in the refrigerator.
35: Food not properly labeled once opened from the original container
37: Food stored on the floor in the freezer. All items must be 6 inches from the ground.
41: Ice scoop improperly stored in the ice.
43: Improper storage of to go boxes in the dining area of the restaurant during inspection
45: Food and non contact food surfaces are dirty with grease buildup. Walls are stained and dirty. Kitchen equipment is dirty and need cleaning.
47: Facility need to be cleaned. Grease buildup on equipment, several nonfood contact surfaces are dirty with a buildup of dust and grease.
48: Hot water is not available in the handwashing sink in the prep area nor the kitchen area. Hot water spouts do not work
51: Bathrooms has no tissue, paper towels. The men’s restroom urinal does not work.
53: Walls and floors need to be cleaned. Ceiling tiles are very dirty. Damaged floors in the facility
54: Light covers broken over the stove and ventilation ducts are full of dust.
56: Do not have current inspection report
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Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
Observations
OUT
2 Management awareness, policy present
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
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
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
OUT
20 Proper cold holding temperatures
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
IN
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure
