13: Raw meatballs stored above pancake and french toast batters in Walk in cooler. CA: cooler properly arranged.
14: Low-temperature dish washer not dispensing sanitizer. CA: unit may not be used until repaired, 3-compartment sink set up, and PIC notified they may use upstairs dish machine - if sanitizer is sufficient.
20: French toast batter - contains heavy cream - in Preptable-cooler reading 53 degrees. CA: temperature control discussed.
23: Short rib hash and million dollar quartet - served with eggs made to order - do not have disclaimer asterisks. CA: PIC notified to update menus.
26: Multiple chemical spray bottles of assorted types stored next to case of single service condiment packages on bottom shelf at kitchen entry. CA: chemicals properly stored.
26: Employee observed wiping in use knife with sanitizer rag. CA: knife sent to dish, and chemical use discussed.
37: Coffee filters stored uncovered on top of coffee pot at coffee station.
37: Stirring spoon completely submerged in pancake batter in fryer Low-boy cooler.
37: Multiple employee drinks in assorted unapproved vessels stored throughout kitchen and prep areas.
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
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
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
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
OUT
26 Toxic substances properly identified, stored, used
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
