8: No paper towels provided at dish area sink; Corrective Action: restocked
19: Observed rice in rice cooker held at 72 F; Corrective Action: embargoed
20: Observed cole slaw held ambiently on prep table at 70 F, service started at 5 PM; Corrective Action: embargoed, discussed using ice baths for large parties moving forward
21: Apple cobbler filling with date mark of 2/21 held in line cooler 4; Corrective Action: embargoed, discussed 7 day disposition of tcs foods with person in charge
26: Observed preserved cherry peppers stored n bottom shelf of sink with stainless steel cleaner, granite and stone cleaner, and unlabelled chemical bottle with clear, non-foaming liquid (appears to be water); Corrective Action: removed cherries, discussed separating chemicals from food items
34: No thermometer in line cooler 1, line cooler 3, and line cooler 4
53: Ceiling tile above line cooler 2 (garnish cooler) not placed properly, exposing food preparation area to possible contamination
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
53 Physical facilities installed, maintained, and clean
