4: Observed employee drinking and eating in kitchen. Corrective Action: train cannot eat or drink in kitchen/food prep areas. Drinks must be in a closed lid with straw/spout.
8: Large dirty jug stored in handsink. Corrective Action: removed and train do not obstruct hand washing sink that is to be used for handwashing only.
13: Raw shelled eggs stored on bottom shelf of asber cooler next to deli meat, sauces, and avocado. Corrective Action: remove and train store raw meats/shelled eggs away from other ready to eat foods.
13: Several stacked cartons of raw shelled eggs stored next to open boxes of tomatoes in m3 cooler. Corrective Action: train store produce above.
20: Observed container of liquid raw egg sitting at room temp in icebath reading 50F. Employee states unsure when icebath melted but has been sitting out since around 1:30PM. Corrective Action: instruct to place in new ice bath and cooler to rapidly bring temperature down. Train ice in icebath must read up to rim of container of raw egg or use shallower bin.
21: Several bottles of sauces made in house containing dairy and aoili not date marked after 24 hours in prep cooler. Corrective Action: train date marking of all TCS foods.
34: Interior thermometer of asber cooler broken.
34: Interior of small drink cooler at coffee station missing thermometer.
43: Multiple stacked boxes of to go cups stored on ground beside back door.
45: Cutting board of prep cooler excessively worn by deep knife marks.
47: Excessive food debris build up in most coolers.
51: Unisex restroom missing covered waste bin.
53: Interior fan of m3 cooler dirty with black build up.
53: Floors underneath equipment excessively dirty with food debris.
57: Missing no smoking sign on entrance door.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
NO
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
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
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
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
