6: Violation not corrected. Note: One employee observed not washing properly. Employee did not use soap. Violation: One employee is observed washing hands at 3 compartment sink. Employee was also observed washing hands without soap at proper hand washing sink. Employees must be educated on proper hand washing procedure, and must be able to demonstrate proper hand washing procedure at all times.
8: Violation corrected. Hand washing sink has been repaired and it is accessible, properly supplied, and in proper working condition. Violation: Hand washing sink along back wall is not draining properly. Please hand washing sink to drain properly. All hand washing sinks must be in working condition, properly supplied, and accessible.
13: Violation not corrected. Note: Cooked foods have not been switched with fruit. Violation: Eggs are being stored next to ready-to-eat foods on two shelves. Please place all eggs in an area separate from ready-to-eat foods. Cooked foods are being stored above fruit. Please switch those food items shelves.
20: Violation not corrected. Note: Both coolers underneath grills are now displaying improper cold holding temperatures. Violation: Several foods are observed in one cooler underneath left side grill above 41 degrees. Please maintain foods below 41 degrees or lower.
21: Violation corrected. Discard dates are available on all eligible products. All products are date marked. Violation: Date marking system is inconsistent, illegible, and/or missing on containers. Discard dates that do not exceed 7 days must be present on all eligible containers. Please implement a consistent, legible date marking system on all containers.
34: Thermometers are not present in walk-in cooler. Please provide a thermometer in both portions of cooler.
35: Food containers are not labeled by contents in pantry/dry storage area. Please label all containers by contents in dry storage area.
37: Foods are uncovered in coolers. Please cover foods in all coolers. Foods are on the floor in the walk-in cooler. Do not store boxes on the floor. Please place foods and containers on a shelf in the walk-in cooler.
42: Plates are stored upright throughout kitchen. Please invert all dishes throughout kitchen.
45: Cooler underneath grill is observed above temperature. Cooler is at 50-53 degrees. Please repair or replace cooler.
49: Hand washing sink is not draining properly. Water is the sink without draining at all. Sprayer at 3 compartment sink is dripping water without being pressed on. Please repair drain and water issues at both sink and sprayer.
51: Two light bulbs in women’s restroom are dimly lit. Please replace bulbs.
53: The floor (wood boards) outside door going to outside or pantry area is cracked and weak. Please repair floor. There is paint peeling on ceiling and wall throughout kitchen and dry storage areas. The floor tile is cracked in area transitioning from front of the house to back of the house. Ceiling tiles are stained throughout kitchen. The wall is not clean and slightly damaged in mop sink area. Please clean, repair, or replace facilities, and maintain cleanliness.
56: The most recent inspection is not posted. Please post most recent inspections.
57:
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3:
4:
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Additional Comments
All points cannot be returned at this time. Closure letter and closure process has been explained to person in charge. Please make necessary corrections prior to next step.
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
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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