6: Observed employee wash hands wearing diposable gloves. Cos by employee removing gloves and washing hands.
8: Hand wash sink in server prep area has no paper towels. Cos by pic restocking paper towels. All hand washing sinks must be accessible and stocked with soap and paper towels at all times.
13: Several pans of raw chicken stored directly above pan of uncovered thawing raw shrimp in wic. Cos by pic rearranging wic to store raw chicken below beef and pork and shrimp above beef and pork. Will email food storage fact sheet.
13: Pan of raw uncovered chicken stored directly beside pan of raw uncovered beef in a cooler drawer. Both were stored directly above a drawer of vegetables. Cos by pic rearranging cooler drawers to store raw chicken below all other foods followed by raw beef, raw shrimp, and ready to eat foods. Will email food storage fact sheet.
19: Pan of beans stored unattended on bottom shelf under steam table temps 112F. Pic stated it was cooked this morning and was intended to restock the steam table when needed. Cos by discussing hot or cold holding cooked foods, pic placed food on stove to reheat to 165F for hot holding. All hot tcs foods must be held at 135F or higher.
31: Sliced and diced tomatoes were prepped 3 hours ago and stored in makeline prep cooler. Quantity of each exceeded fill line of pans, and cooler had no covering. Food temps 50F. Advised pic remove top portions and use ice bags to help cool down properly.
36: Several flies and gnats present throughout kitchen.
37: Several containers of food stored directly on floor in wic. Food must be stored at least 6 inches above the ground.
42: Plates for customer food stored with food contact side face up on prep line and beside steam table with no covering
53: Several areas of flooring missing, unsealed concrete exposed
Additional Comments
Ehs trainee present during inspection
Will email food storage fact sheet
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
OUT
6 Hands clean and properly washed
COS
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
COS
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
COS
Observations
OUT
13 Food separated and protected
COS
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
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
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
53 Physical facilities installed, maintained, and clean