1: Pic did not have basic food safety knowledge or managerial control of any food temps, date marking system, employee illness policy, and cleaning of food contact surfaces.
2: Pic did not know symptom or diagnosis. Pic was unaware where employee illness policy was located or posted. Showed pic where employee illness policy was posted and discussed.
14: Employee did not set up three comp sink to clean food contact surfaces. Observed employee wash as he went along with the final step of rinsing off sanitizer. Discussed correct way to clean food contact surfaces.
20: Several raw rish in to ric’s were above 41°F. All food was date marked however, no one knew when the food was prepped only when it was to be discarded. Embargoed raw fish. A warning letter will be requested due to this priority item violation being noted on two consecutive inspection reports in a row.
31: Potatoes should be cooled in wic prior to placing them in the ric at the front. Pic stated they started cooking the potatos at 9 am, finished cooking at 10 am, then placed in the ric to cool.
34: Missing thermometers in ric’s on line.
37: Employee drink and vaping apperatous stored on top of first ric on the left hand side.
42: Observed wet stacking of pans on the storage shelf.
45: Ric coolers not holding tcs food at 41°F and below. Digital reading on ric was reading 50°F, thermopen thermometer was reading 60°F.
45: Inside microwaves on line excessively dirty.
45: Ric door not closing as designed where cheese, lettuce, and other items are stored.
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
COS
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used