7: Observed bare hand contact with mixed green salad. Corrective action: salad disposed by employee. Trained in avoiding bare hand contact with ready to eat food
13: Raw meat stored with and above cheese in single door reach in cooler in back area. Corrective action: moved to proper storage area and trained in proper raw meat storage.
14: Observed improper ware washing due to lack of sanitizer on site. CA: bleach purchased and proper ware washing was trained and demonstrated by employee .
19: Improper hot holding of blanched fries 59F on slack racks for less than 2 hours. Corrective Action: cooked by employee and reviewed alternatives such as TPHC policy.
21: Improper date marking Of cooked steak made on Tuesday. Corrective action: labeled by employee.
26: Household pesticide on site. Corrective action: disposed by employee and reviewed that pesticides can only be used by licensed professionals and not stored on site .
26: WD 40 and fuel/denatured alcohol stored over reach in cooler. CA: moved to proper storage area.
37: Personal drink stored over consumer product in reach in cooler
41: Potato Dicer mounted on wall has some build up and debris.
46: No test strips on site.
57: Missing no smoking signage at all entrances.
Additional Comments
No comments
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
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
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips