1: PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection.
14: CL dishwasher 0ppm. CL used as sanitizer must be 50ppm CL. Inspector set up portion of double sink as sanitizing sink. Dishes must be washed and rinsed in CL dishwasher then dipped in sanitizer water in double sink. Inspector demonstrated dish washing process with food prep employees during routine inspection. This method is not a permanent fix, may be used temporarily until dishwasher is repaired.
21: Multiple TCS foods not dated marked or held over 7 day shelf life in cold holding units. Multiple clean product containers contain old date mark stickers. TCS foods that are prepped/cooked/removed from original packaging must be date marked and used or discarded within 7 day shelf life.
23: Per kitchen staff burgers are served undercooked if requested. Consumer advisory not present on menu.
36: Insect activity observed in chemical storage area.
37: Multiple loose screws stored on top of CL dishwasher, handsink. Physical hazards such as wood,glass,metal must be resolved to help prevent personal injury to consumers eating food and kitchen staff.
39: Dirty wiping cloths stored piled up on faucet to double sink. Dirty wiping cloths should be stored together and separately from sinks, food contact surfaces, coolers, dry goods etc.
45: Handle in poor repair to reach in freezer, gaskets on poor repair to multiple reach in coolers and freezers.
46: QA test strips stored on CL dishwasher. CL test strips not available.
Additional Comments
Kitchen staff corrected wrongly dated TCS foods in cold holding.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
NO
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
OUT
21 Proper date marking and disposition
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
