6: Employees did not wash hands after entering prep area and before preparing foods. CA: discussed retraining employees with PIC.
8: Blender container stored in front hand sink. CA: removed.
8: No soap at back hand sink.
14: Visible food debris on dishes on clean dish storage rack. CA: discussed ware washing procedures with PIC. Had dishes recleaned and sanitized properly.
14: PIC described ware washing procedures as washing with soap and water, rinsing, and then towel drying. PIC not performing sanitization step. CA: trained PIC and provided food safety handouts in spanish.
14: Ice cream scoops being stored in dirty water with obvious debris on the utensils and in the water.
20: Gallon of milk in glass cooler temped at 48F at time of inspection. Thermometer inside cooler reading 48F. Milk was purchased from Walmart approximately 1 hour ago. CA: moved milk and raw shell eggs to glass cooler 2.
37: Employee drink in bottle with twist cap stored on prep table.
37: Employee phone stored on top of ingredients for cake decorations on shelf.
41: Ice cream scoops stored in stagnant room temperature water.
47: Black buildup inside ice machine.
47: Inside of microwave is dirty.
50: Wastewater leak from pipe connected to three compartment sink.
53: Floor excessively dirty throughout facility with food debris.
56: Most recent inspection report not posted.
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
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
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
