14: Cutting boards are deeply stained. Please replace.
18: Improper cooling of rice and cheese sauce. Rice temperature is reading at 94 and has been cooling since the this morning as stated by the PIC. Cheese sauce temperature is 101 and has passed the 2 hr mark of the cool down process. Educated PIC on the proper cool down process.
20: Several TCS foods are not holding temperature below 41 degrees. All cold holding foods must be below 41 degrees.
21: There is no date marking system in place. Educated PIC on the proper date marking system.
31: Improper cooling methods used for cooling down process. Pans of rice and cheese sauce were observed covered and sitting on counter.
35: Unlabeled food containers. Label all food containers on shelves, walk in cooler and walk in freezer.
37: Several boxes of food stored on the floor of the walk in freezer. Please elevate 6 inches off the floor. Uncovered food stored in walk in freezer and in prep coolers. Please cover all foods to prevent contamination.
39: Observed employee keeping wiping cloth hanging from his pockets. Wiping cloths must be stored in sanitizing buckets.
42: Plates are improperly stored on serving line. Please invert.
45: Grills need cleaning. Inside of ovens need cleaning. Grease build up on stove. Ice build up in walk in freezer.
53: Stained ceiling tiles throughout the restaurant. Floors need cleaning near the dishwasher area.
Additional Comments
Emailed PIC copy of date marking system and cool down process.
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
IN
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
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
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NO
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
