6: Dish washer moved from dirty to clean dishes while only rinsing hands. Corrective Action: stopped and trained employee in proper hand washing frequency.
6: Employee observed wiping gloved hand on waist rag and not taking off gloves and washing hands. Corrective Action: reviewed with person in charge
8: Missing soap and paper towels at bar hand sink. Corrective Action: stocked by employee.
20: Improper cold holding of arugala and blue cheese on counter used for garnishing and not on time policy or in ice bath. Corrective Action: placed here less than 4 hours so cooled down using reach in cooler. Discussed possbly using time policy in future or proper Ice bath that keeps food below 41 F
20: Reach in cooler for servers is opened and closed frequently causing cooler to hover at 55 F.
Salad in cooler at 57F Corrective Action: placed her less than four hours ago from downstairs. Corrective Action: moved to reach in cooler to begin cooling.
20: Diced green onions in ice bath at 57 F. Corrective Action: placed here less than 4 hours ago. Moved to reach in cooler to achieve cooling and second bath rplaced. Ice bath was not touching sides of container for onions. Discussed possibly using time policy
33: Fished thawed in vacuum packaging.
34: Broken thermometers in whirlpool and true combo fridge reach in cooler .
34: Expo fry reach in freezer missing thermometer
34: No thermometer in white frigidaire combo fridge reach in freezer compartment across from dish machine.
36: Gnats and fruit flies in basement of kitchen
37: Personal cellphone stored on prep table
37: Potato before being cooked stored on shelving without protection.
37: Gnat lamp plugged into wall next to clean utensils and pans.
37: Personal drink stored on prep table
39: Wiping cloth stored on table and not wiping bucket.
39: No chlorine residual in wiping cloth bucket near grill.
43: Single service to go containers stored and packaged in boxes, but boxes on floor.
45: Bottom surface of white frigidaire combo fridge reach in freezer is cracking and exposing insulation that make it hard to clean.
45: Wooden board above ice machine is absorbent and not easily cleaned.
47: Ice bucket used for ice scoop has some dust build up.
47: Ice machine inner surface has some dust build up
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
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
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
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
NA
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
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold 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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
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
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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