8: No paper towels at hand sink by grill and walk in beer cooler.
19: Potatoes and corn did not reach temperatures of 135 degrees Fahrenheit or more. Corn temp at 110 and potatoes temp at 79.
34: No thermometer in see through cooler
35: Unlabeled food in walk in cooler.
36: Gnats present in kitchen.
37: Uncovered lemon at server station. Uncovered food in walk in cooler. Bucket of cookies stored on floor in walk in cooler. Big bag of potato starch open on shelf. Please place in container with lid or zip lock bag.
38: Employees in kitchen were not wearing a hair restraint.
41: Scoop stored in Food container.
45: Cutting board need to be replaced. Too many grooves.
51: Women’s restroom needs a lid on waste containeror sanitary napkins.
Employee restroom toilet is dirty.
52: Dumpster lid is broken and there is not enough lid fo completely closed.
53: Please hand up mops and brooms.
55: Current permit expired in june 2022
Additional Comments
I encourage manager to use time as a public health for the corn and potatoes. I informed him that it would be the better option since he want to get his hot food out quicker.
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
IN
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
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
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
