4: Employee observed drinking from an open screw-top cap type bottle on the cook line. CA: proper eating and drinking discussed.
8: Dish pit hand sink not supplied with paper towels. CA: resupplied.
14: Low-temperature dish washer not dispensing chlorine. CA: machine repaired and now reading 50ppm.
19: Hot box 1 not holding food at 135 degrees or higher. CA: all food reheated, and operator notified not to use the box unless proper hot holding temperatures can be maintained during all hours of operation.
19: Cooked tenders under heat lamp under 135 degrees - Food temps listed. CA: embargo.
23: Disclaimer asterisks not printed on all food items that may be served raw or undercooked cooked. CA: operator notified to update menus.
26: Jug of bleach stored next to clean cutting boards on shelf under 2-compartment sink. CA: chemical properly stored.
35: Unlabeled ingredient bins under table in back prep area.
37: Scoop handles touching product in ingredient bins under table in back prep area.
37: Cases of various single service items stored on the floor in dry storage.
37: Multiple employees drinks in various unapproved vessels stored on prep tables or in cooling units throughout.
46: No QA or chlorine test strips.
52: Excessive waste and debris around compactor.
55: Permit not posted in a conspicuous location that is easily visible.
56: Inspection not posted in a conspicuous location.
57:
Additional Comments
Discussed proper separation of raw proteins and ready to eat foods.
Discussed maintaining proper equipment.
1 damaged can discovered in dry storage. CA: separated.
Discussed time cold items are exposed to ambient temperatures when in use.
Positive reinforcement on proper handling of food discussed.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
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
OUT
26 Toxic substances properly identified, stored, used
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
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
46 Warewashing facilities, installed, maintained, used, test strips
