6: Wait staff observed multiple times handle dirty guest plates and return to serving guests without washing hands. Spoke with PIC during inspection about proper hand washing times and procedures. PIC to disseminate information for proper hand washing times and procedures to staff.
6: Observed employee exit kitchen through back door and proceed to handle clean dishes without washing hands.
6: Observed employee handle dishes and ear buds and then proceed to put on gloves. EHS directed employee to wash hands before returning to food preparation.
8: Observed employee use hand sink as a dump sink. Hand sinks are to be exclusively used for hand washing.
13: Raw burger, chicken, fish in covered containers with lid stored over sauces in RIC 1 by prep line. All items moves to proper location during inspection. To forward over informational text for employees.
13: Ground portioned beef patties in plastic container with plastic wrap stored over whole muscle pork in WIC.
13: Ground beef in large pot stored over chopped onions in plastic contsiner with lid in WIC.
37: Employee food stored in walk in cooler over establishment products.
47: Grease dripping from fire supression system over grill/fryer. Dust buildup on walls, vents around prep stations and three compartment sink.
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
Repeat
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
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COSRepeat
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
COSRepeat
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
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
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
37 Contamination prevented during food preparation, storage and display