4: Employees eating the kitchen (CA) train employee to eat in a designated are, not in food prep area
8: No paper towels at hand sink near dish machine area ( CA) place paper towels there
13: Raw shrimp stored on rack in walk in cooler over boil eggs ( CA) train to properly store ready to eat food away for raw meats and seafood. ( CA) PIC movethe boil eggs
14: Low temp dish machine only Reading at 10 ppm of sanitizer (CA) have to wash all dishes and utensils by hands at three comp sink
20: Cook potatoes on prep cooler reading at 45F, precook sausage meat on prep cooler reading at 44F. ( CA) removed to cool down to 41 F and also train to cool ready to eat foid down to 41F before bring to cook line. Products was cook this morning after 10: 00 AM
26: Home defense pest spray stored with other chemicals at three comp sink ( CA) move insecticde to outside
26: Unlabeled chemical in spray bottle with a pink liquid chemical in it, cn not read what chemical on the bottle (CA) PIC labeled the chemical spray botyle
34: No visible thrmometer in two door refrigerator on cook line
35: Unlabeled containers of seasonings in kitchen
37: Personal water on shelf above prep cooler with no lid nor straw
37: Boxes of food on floor in walk in freezer
42: Handle of utensils touching seasonings in containers og storage rack
45: Using utensils with out handle to get out seasoning in kitchen
45: Dirty inside of ice machine
46: Clean side of drain board dirty
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
IN
6 Hands clean and properly washed
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
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
IN
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
46 Warewashing facilities, installed, maintained, used, test strips
