8: Hand sink in dish room is out of order. The drainpipe is not attached to sink
Ca maintenance reattached drain
13: Raw oysters stored above cooked crab in walk in cooler
Ca moved crab to top shelf in walk in cooler
13: Raw sausage stored above pancake batter and jalapeƱo in walk in cooler
Ca moved pancake batter and jalapeƱos above raw meat
14: Large dishmachine at 150F. Must be at 160F or above.
Ca called maintenance to fix
20: Rice at 48F on prep cooler . Must be at 41F or below
Ca threw away
20: Coleslaw at 45F in prep cooler. Must be at 41F or below ca threw away
20: Beets at 51F on prep cooler. Must be at 41F or below
Ca threw away
34: No thermometer in reach in freezer
34: No thermometer in reach in cooler and reach in freezer
47: Can opener blade is dirty
50: Wastewater leaking onto floor from dishmachine
57: No smoking signs not posted at all entrances into the building
Additional Comments
No back flow preventer on sprayer hoses at-tilt kettles Discussed no bare hand contact with ready to eat foods. Make sure to date mark milk and half and half if opened and nit used within 24 hours
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
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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