1: PIC cannot demonstrate knowledge. PIC must be able to demonstrate knowledge.
4: Observed employee drinking in the kitchen. Employees may only eat or drink in designated areas.
6: Employee did not wash hands when returning to station. Employees must wash hands when returning to station.
13: Observed employees using only one set of tongues to distribute raw meat. Each container of meat must have a separate set of tongues.
14: There are two cutting boards that are deeply stained. The cutting boards must be replaced.
37: There are many food containers not covered and several food containers on the floor. Please cover all food items and do not leave foods directly on the floor.
41: Observed utensils being used for rice being stored in water that is not at 135 or higher. The water must be at 135 or higher for utensils storage.
44: Observed an employee wash gloves at the outside faucet. Employees cannot change wash gloves. Gloves must be changed between uses.
45: The reach-in freezer has an ice buildup. Please defrost and clean freezer.
51: There are stained ceiling tiles in the men’s restroom, and the vents are dusty in both restrooms. Please clean or replace tiles, and clean ceiling vents.
53: The walls and ceiling are stained in the kitchen and prep areas. The floor is not clean. Please clean and maintain their cleanliness.
1:
3:
4:
5:
Additional Comments
No comments
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
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
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
OUT
13 Food separated and protected
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
IN
19 Proper hot holding temperatures
Compliant
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used