14: QA sani bucket reading 0ppm upon inspection. Chlorine dish machine reading 25ppm. Manufacturer requires minimum of 50ppm.
14: Employee described process of cleaning juicer equipment without the sanitizing step. This is not an approved method of cleaning. Implement sanitizing procedures for juicing equipment.
18: Observed cooked chickpeas made 2/26 on cold prep line at 51°F. Observed cooked lentils made 2/24 in walk in at 46°F. Additional products in these units were held at proper cold holding temperatures, indicating improper cooling methods. PIC voluntarily discarded lentils and chickpeas (5lbs total).
18: Salsa in low boy unit at 47°F. Salsa prepared 2/26 indicating improper cooling. PIC voluntarily discarded salsa (5lbs)
35: Items packaged for individual sale do not list ingredients in food.
36: Dead insects observed in multiple motor areas of refrigeration units, unused ice machine, and dry storage area of coffee bar. Observed live fruit flies in Dining area.
37: Food stored on freezer floor. Foods must be stored 6inches or above off floor.
41: Multiple scoups stored in product.
42: Observed wet stacking of multiple pans.
47: Walk in gaskets have black accumulation.
49: Mop sink and prep sink next to mop sink have leaking water from faucet and piping.
54: Replace cracked light shield near walk in unit.
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
NO
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
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
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
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
IN
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
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
