1: Person in charge did not have active control on cold holding, multiple cases not holding food below 41. Equipment is leaking waste water onto floor throughout kitchen.
8: Towel dispenser not working, one in bad repair. Handsink is damaged hanging off wall allowing water to stand in bowl. Waste water drain line leaks
14: Multiple surfaces in kitchen soiled, cutting boards, door handles, ceiling tiles in dish washing area either missing or have black looks like mold
build up. Standing water throughout kitchen, floor tiles accumulated old food. Rack with glasses stored directly on floor. Ice machine drain line leaking waste water, standing water potential source bacteria
20: line prep case with lettuce tomatoes keeping food between 43-56 raw fish drawer holding between 43-47 all need to be below 41. Ice added until cases are repaired
31: Walk in freezer door and door frame bad repair, door does not close causing ice build up inside and on cases of product. Cold line prep cases not holding food below 41
34: Walk in cooler thermometer dial not working found no thermometer inside
37: Ceiling tiles missing, black growth on tiles above dishes, rack with glasses stored on floor. Water standing on floor through kitchen
47: Buildup on equipment
50: Drain line at ice machine and hand sink leaking onto floor water running across floor
53: Grout missing in floor tile, several floor tile damaged, potential cause of bacteria accumulating splashing onto equipment. Ceiling tile missing, difficult to maintain temp in kitchen to reduce stress on cold cases that are not maintaining temp of food below 41. Missing ceiling tiles and stained tiles potential source of air borne bacteria, contaminates
Additional Comments
Will follow up before 10 days on cold holding issues
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
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
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
