21: There were items observed with improper date marking. All items in refrigerator must be labeled and have a discard date. If an in date is given, then an out date must be given as well.
35: There are bags of food that are not labeled in the freezer. Any food item out of its original container without an original label must have a written label.
45: There are several items observed not being clean such as the stove burners and its two ovens. There are two operable ovens not in clean condition as well as two prep tables and the can opener. All equipment and food contact surfaces must be clean.
46: The dishwasher is not in working condition. Please maintain dishwasher in working condition or remove from area. One 3 compartment sink does not work as well as one hot box and two ovens. All equipment must be in working condition or removed from the area.
49: The mop sink faucet leaks around the top when the water is on. The faucet must be in adequate, working condition.
51: The restroom does not have paper towels. The restroom must be properly supplied at all times.
53: The floor is not clean and there are several items that can be discarded or held in storage in the kitchen. There is a box on the floor in the dish washer area and other miscellaneous items. There is an empty cooler sitting on the counter near the serving line. Please have a clean, orderly area free of unnecessary items.
55: The most current permit is not posted. Please renew permit, if applicable. Please post most current permit.
56: The most recent inspection is not posted. Please post most current inspection in conspicuous area.
57:
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Additional Comments
No comments
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
IN
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
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
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
35 Food properly labeled; original container, required records available
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips