6: Employee was using phone while prepping food. Corrective Action: trained that phones are considered contaminated and cannot be used during food preparation and had employee re wash hands.
6: Employee simply changed gloves after handling raw chicken and moving to fish. Corrective Action: trained that hand washing and changing gloves should happen when moving from chicken to any other task of preparation. And hand must be washed in between any Change of gloves.
13: Raw eggs stored over cheese in produce reach in cooler. Corrective Action: moved to proper storage area.
19: Improper hot holding of maccaroni and cheese on steam table. Corrective Action: discarded as prep time could not be determined. Trained in proper hot holding temperature, avoiding double panning, using metal pans, and ensuring enough water is available for steam.
20: Raw chicken in drawer cooler at 46F placed here 40 minutes ago. Corrective Action: moved to nearby reach in cooler and trained in proper cold holding techniques such as panning food lower, and closing cooler when not in use. Ice bath was placed on food, but most likely after food was already out of temperature.
34: Missing thermometer in salad prep cooler.
39: Wet wiping cloths stored on prep surfaces.
41: Knife stored in crevices of prep cooler
50: Waste water leak underneath 3 compartment sink coming from water release lever.
53: Floor tiles have deeply grooved grouting, some ceiling tiles missing over food and plate storage areas, and underneath food prep equipment is some debris build up,
56: Old inspection report from 2021 posted.
57: Missing no smoking signage
Additional Comments
Reviewed proper panning to not overfill pans. Reviewed proper replacement of cracked or chipped pans. Answered question about lid and straws for drink being the approved container. And proper storage of personal drinks and affects below and away from food.
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
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
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
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
OUT
19 Proper hot 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
NA
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
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean