8: Paper and water unavailable at handsink in kitchen upon arrival. Corrective action - Person In Charge turned on water and replaced paper towels.
13: Raw shell eggs stored over Ready to eat sauces and cheese in Reach in cooler silver. Corrective action - Person In Charge moved
20: Silver Reach in cooler reading 49°, raw shrimp at 50°, raw fish at 49°, raw beef at 49° for 1 hour. Corrective action - Person In Charge moved to Reach in cooler . Cooler can not be used to hold tcs foods. Recheck within 10 days.
20: Open top prep cooler reading 42° but TCS foods in cooler are reading 48-50° just placed in cooler. Open top prep cooler vents are covered by duct tape . Corrective action - Person In Charge cut holes in duct tape to allow cold air to enter food area . Recheck of cooler will occur within 10 days.
33: Fish thawing in vacuum sealed packages in Reach in cooler silver. Packages should be cut to allow oxygen inside during thawing process
37: Container of cooked beef stored in silver Reach in cooler is uncovered
45: Shelves in open top prep cooler are excessively rusted.
47: Excessive buildup around soda dispenser nozzles
47: Buildup of sticky residue on all Reach in cooler and Reach in freezer handles and on surfaces of coolers.
53: Ceilings have several brown water stains through establishment
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
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
