4: Observed employee with gloves on eating and drinking in kitchen upon arrival. Education provided to person in charge. Employee washed hands prior to returning to food prep.
19: Potato soup in steam well holding at 83-123F. Soup must be held hot at 135F or above. Owner to reheat soup to 165F for hot holding in steam well.
31: Container holding raw fish on ice is not buried in ice to the level of the product. Sliced tomatoes in salad prep unit are sitting on top of lettuce and not in a well for proper cooling. Store TCS foods in a manner that will maintain cold foods at 41F or below at all times.
Two door prep unit is holding at 45F today. Repair or replace unit so it’s holding at 41F or below.
Four door reach in unit holding oat milk holding at 45F. Repair or replace unit so it is holding at 41F or below.
36: Live german cockroach Observed in kitchen near three compartment sink. Dead cockroaches obsrved in between FRP and wall. Owner stated professional pest control services every two weeks. Continue with professional pest control as often as needed to eliminate cockroaches.
37: Store food in dry storage six inches off floor.
37: Keep food covered in walk in refrigerator to prevent contamination.
47: Clean black accumulation from refrigeration gaskets.
53: Seal gap at back door to prevent vermin entry.
53: Flooring is in poor repair. Ceiling tiles are in poor repair. Repair or replace flooring and ceiling tiles so they are smooth, non absorbent, easily cleanable, and durable.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
NO
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
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
31 Proper cooling methods used; adequate equipment for temperature control
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
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
