34: The thermometer to the walk-in cooler is flashing P1. Please fix the thermometer and ensure that it works at all times. A thermometer is present inside of the cooler which is working properly.
34: No thermometer is present for the refrigerator, which holds the milk in the dairy area. Please provide a working thermometer.
37: Frost is build up on food boxes in the walk-in freezer. Please ensure that food is stored properly and safe
37: Several Food bags are left open in the walk-in freezer. Please keep bags close to ensure proper food protection.
38: Employee found handing raw meats at the deep fryer then handled food containers with the same gloves. Please discard gloves when changing from work stations.
38: Employees hair are not restrained. Please wear a hair net or cap to prevent food contamination .
38: Personal items are found in the food prepping areas. Please properly store personal items in a designated area.
39: No sanitizer is present in any of the sanitizer buckets. Please ensure that safe levels of sanitizer is present at all times.
39: Excessively dirty water and rags are present in the sanitizer buckets. Please ensure that water is change periodically and the rags are in good condition.
43: Single use lids are present with food residue, and are being reused at the milk shake maker. Please discard single use lids after each use, or consider using washable utensils.
45: The Merry chef oven has food debris present inside and outside. The PIC made me aware that it is not operational. Please remove or repair the oven.
45: The walkin cooler has Ice and frost. Please ensure that it is working properly and perform preventive maintenance.
45: Food and liquid debris were present on several surfaces . Please maintain cleanliness with wash rinse sanitizer of all food countertops and food machines.
45: A food warmer is not operational. Please remove or repair the food warmer.
45: The bread warmer has excessive grease present . Please wash rinse and sanitize.
45: The walk in cooler has food residue on the floors. Please wash rinse and sanitize.
46: Food residue is present inside of the three compartment sink. Please ensure that food debris is not present in the sink when dishes are not being washed.
46: Black and lime residue is buildup around the faucet and inside of the three compartment sink. Please wash rinse and sanitize.
46: The three compartment sink was blocked by several trash cans. Please ensure that the sink is accessible at all times.
51: The faucet in the women’s bathroom is missing. Please replace the handle.
51: The lid to the trash receptacle is missing in the women’s bathroom. Please provide a cover.
53: Floors have trash throughout the kitchen and food prep areas. Please ensure that trash is swept off the floors throughout the facility at all times.
54: Rusty vents are present primarily in the kitchen area. Please treat the vents for rust.
55: Permit was not posted. Please ensure that the most current permit is posted all times.
56: The most current inspection report was not posted. Please post to the report.
57: Non smoking signs are not present at the facility. Please provide signage outside of the facility.
3:
Additional Comments
Today's inspection was approved by Justin Johnson.
The critical violations have been corrected.
Ensure that the sanitizer levels for the three compartment sink are in the proper range.
Ensure that your thermometers are calibrated monthly to ensure that it properly works.
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
IN
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
Observations
OUT
38 Personal cleanliness
Observations
OUT
38 Personal cleanliness
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
