13: Raw steak stored over raw shrimp in walk in cooler and prep Cooler.
14: Microwaves are dirty and needs to be washed,rinsed and sanitized. I observed kitchen chef reheating food in microwave
19: Food sitting on counter snd not maintain
21: Produce prepped on yesterday was not date marked. (Zucchini )
35: Unlabeled food. Please label food thats not in original package
36: Gnats present in Kitchen
37: Food uncovered in top freezer.
39: Wiping cloths are stored on counter and by grill. Please place in sanitizer bucket
45: Refrigerator needs to be washed rinsed and sanitized.
45: Produce (green)cutting board have too many grooves and its stained. Please replace.
47: Cabinets in waitress area are dirty and need to be cleaned. Grease build up on cooking equiptment.
51: Wallpaper peeling in women’s restroom
52: Dumpster door is open. Please close door.
53: Ceiling vents are dusty.
Additional Comments
Person in charge was not on site when I initially arrived.
I asked kitchen chef how long the shrimp,rice and chicken been sitting on counter and he told me 10 minutes. I checked temperature and all were under 100 degrees Fahrenheit except the left side of the chicken bowl. When i temp the right side it was 150 degrees and the left side was 99. So I asked the kitchen chef did he put two different batches of chicken in the same bowl. He stated he had some chicken left in bowl and when he added more chicken. I told him not to do that again.
Once person in charge arrived I informed him that the food can not be left sitting on the counter. It has to be hot held at 135 degrees Fahrenheit or above or at 41 degrees Fahrenheit or below. I recommend him to get a hot box. I also told him about time as a public health. He then stated that he knew about that because did time as a public health when he worker at Popeyes
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
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
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
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
