8: No soap inside employee restroom. CA: restocked.
13: Several cartons of raw shell eggs stored on top of ready to eat ingredients in reach in cooler 2. CA: PIC had employee move eggs to bottom shelf. Employees trained.
26: Unlabeled spray bottle with blue liquid found in dish washing area. CA: instructed PIC to label. PIC trained employees.
36: Fly strips with many dead insects stored directly over prep tables and storage racks in back area.
37: Bulk bag of powdered sugar stored uncovered in prep area.
37: Bulk containers of sugar and flour stored uncovered in prep area.
41: Ice cream scoops stored in stagnant water on ice cream cooler. Velocity not high enough to remove debris.
47: Excessive buildup on shelves used to store utensils and ingredients throughout kitchen.
47: Excessive food buildup on top and sides of standing mixer.
49: Hose for ice machine stored inside basin of hand sink without backflow preventer.
57: Missing “No Smoking” sign on back door.
Additional Comments
Note: date mark milk if kept for more than 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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
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
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
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
37 Contamination prevented during food preparation, storage and display