8: Pot blocking basin of back hand sink. CA: removed pot.
8: No soap at either hand sink. CA: restocked.
14: The same pair of tongs are used to pick up raw chicken and raw beef from their containers on the rail of the prep cooler. Tongs are not sanitized between picking up the different meats. CA: had tongs sanitized. Had PIC place clean tongs in chicken container and another pair of tongs in the beef container.
18: Cooked noodles sitting out at room temperature since 11am temped at 54F. PIC was not monitoring the temperature and could not discern when the noodles reached 70F. CA: embargoed 5lbs. Discussed cooling methods with PIC.
21: No date marking of cooked and prepared foods inside coolers. Items were made earlier this week according to PIC. CA: had all items labeled. Discussed date marking procedures with PIC.
36: Insect trap with significant amount of insects stored hanging above three compartment sink.
37: Employee food inside uncovered bowl and employee drink inside uncovered glass bottle sitting on prep table beside three compartment sink.
37: Frozen scallops sitting inside freezer without being stored in a container or storage bag. Ice has built up on the scallops.
37: Empty raw shell egg cartons used to cover cooked chicken in walk in cooler.
37: Employee drinks in twist cap bottles stored above establishment foods in walk in cooler and reach in cooler.
47: Excessive ice buildup inside chest freezers.
47: Shelves in walk in cooler have excessive rust and food buildup.
57: Missing “No Smoking” signs on all entrances and exits.
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
OUT
18 Proper cooling time and temperature
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
