7: Employees are observed preparing sandwiches without wearing gloves. Employees must wear gloves when preparing ready-to-eat foods.
14: Cutting boards are deeply stained and grooved. Please replace all worn cutting boards.
20: Tomatoes and lettuce are not at or below proper cold holding temperature. Please maintain all cold foods at or below 41 degrees.
21: There is no date marking system present. Please implement a proper date marking that includes use by or discard dates. All eligible foods must be dated within 7 days or less of preparation date. Example: 3/19/24-3/25/24.
34: There are no thermometers present in equipment. Please place thermometers in all operable equipment.
35: Foods and food containers are not labeled by contents or common name. Please label containers by contents or common names.
45: Reach-in cooler and steam table are not in working condition. Please repair or replace non-working equipment. The interior of steam table and cooler are not clean. Pleas clean interior of equipment, and maintain cleanliness. Counter top in back is not clean. Please clean and sanitize after use. The interior of equipment is not clea. There is extensive ice buildup in both freezers, and cooler is not clean. Reach-in freezer is not clean near restrooms; ice buildup present. Please clean interior of equipment, and maintain cleanliness.
47: The exterior of deep fryers, sides of the stove, and the burners are very dirty with extensive buildup. The shelf underneath flat top grill is very dirty. Please clean exterior of equipment, and maintain cleanliness.
51: Covers for lights are not present in restrooms. Please provide light cover in both restrooms. Men’s toilet only flushes by holding handle. Please repair toilet at men’s restroom.
53: The wall behind the equipment is not clean. The vent hood is not clean. The wall behind prep line and steam table is not clean. The floor behind equipment is not clean. The wall behind equipment in the back is not clean. The ceiling has brown, stained spots in certain areas. There is a hole in the wall near restrooms. Please repair, replace, or clean facilities, and maintain cleanliness.
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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
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
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
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used