6: Kitchen employee did not wash hands prior to preparing food after using cell phone in rest area. CA spoke with employee about proper hand washing
6: Employee did not change gloves or wash hands after using sprayer on dirty side of dish washer to spray out pan before returning to cook line with said pan. CA spoke with shift lead about retraining kitchen employee
11: Moldy strawberries in containers in walk in cooler, tomatoes beginning to mold in boxes in walk in cooler. CA embargoed
20: Commercially made and unopened mac and cheese at 46-50F observed sitting out at room temperature after thawing for at least 30min. Unknown to employees present when thawing process began but shift lead stated employee that left 30 min prior was thawing out for portioning. CA explained proper thawing process and had moved to walk in cooler
42: Employee observed using hand sink to fill cooking skillet with water. CA spoke with employee about proper use of hand sinks and prep sinks
57: Must post no smoking sign at all entrances and exits
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
OUT
6 Hands clean and properly washed
Observations
OUT
6 Hands clean and properly washed
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
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
NO
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
IN
19 Proper hot holding temperatures
Compliant
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
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
42 Utensils, equipment and linens; properly stored, dried, handled