6: Observed waitress drop off dirty dish then went to expo to pick up plates to take to customers without washing her hands. Discussed with Chef about proper hand washing.
7: Upon arrival one of the cooks was holding cut lettuce with his bare hands. Cook threw away cut lettuce that he was getting ready to put up.
20: Batter for fry station was put of temp. Embargoed, fresh batter was made and temp was 40 degrees F.
39: Wet wiping clothes stored on sandwhich/salad make line.
41: Ice buckets stored up right and two were on the floor.
47: Inside top of ice machine locate on the right hand side appears dirty.
55: Permit not posted. Sending a copy of the new permit to be posted.
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Provide applicable fact sheets to operator regarding observed Priority Items.
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
COS
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
NO
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
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