6: Employee rinsed gloved hands in triple sink after handling dirty dishes prior to attempting to prep food. CA explained proper hand washing and glove use
8: Unopened bag of pancake mix stored next to hand sink. CA moved
8: No paper towels available at hand sink. CA paper towels provided
8: No soap at hand sink in storage area
20: Liquid eggs at 80F out at room temp. Employee stated they taken out for prep but no prep of eggs occurred during inspection. CA explained proper cold holding for prep
20: Raw bacon at 56F sitting on counter at room temperature. CA explained proper cold holding practices during prep
20: Hard boiled eggs at 45F, single use cream cheese at 47F in guest self serve cooler. Placed at 6am. CA had employee remove over stacked milk cartons and embargoed eggs, cream cheese and TCS food over 41F
34: No visible thermometer in guest self serve cooler Or storage freezer
37: Apples out in bowls in lobby not individually wrapped or protected by sneeze guard to prevent contamination
37: Apples in guest self serve area not protected under sneeze guard or individually wrapped to prevent contamination
43: Single use plates at waffle station and bowls at cereal station not stored facing down
46: No test strips available
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
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
NA
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
NA
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
Observations
OUT
20 Proper cold holding temperatures
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
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
