14: Cutting board has too many grooves. Please replace.
20: Breaded chicken was taken from the refrigerator and sat on counter. Chicken temperature was 68 degrees Fahrenheit
21: Beaded chicken that was cooked on yesterday was not date mark. Please date mark food that’s been cooked or vegetables thats been chopped and held overnight.
37: Food stored directly in grocery bags. (Pork) Please store food in approved containers.
38: Employee is not wearing a hair restraint while cooking.
45: Grease build up on side of fryers.
49: Pipe under hand sink near ware washing area leaks when water is turned on.
52: Dumpster doors were open. Please keep doors close.
53: Ceiling tile is missing in kitchen near walk in cooler.
Additional Comments
I informed person in charge that food cannot be left on counter and the food has to be hot held or cold held. There was a container of breaded chicken sitting on counter and when i took a temperature is was 68 degrees. I asked person in charge how long has this chicken been sitting out and she said since 11am. I told her to keep chicken in refrigerator and when someone comes to order to take only the amount of chicken for that order and reheat.
I Educated person in charge on the cooling down method.
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
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
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
