1: Employee unaware of how to properly wash dishes and unable to demonstrate food safety knowledge. CA suggested Spanish food safety class
4: Employee drinking from open cup in kitchen. CA explained cup needed to have lid and straw
8: No paper towels available at hand sink. CA cloth hand towel provided but explained cloth hand towels can only be used once then placed for washing and paper towels need to be made available
14: No sanitizer available at triple sink. Employee stated she only uses soap when washing dishes. CA used translation to explain that dishes needed to be washed, rinsed, and sanitized in direction with hand sink on wash side and obtained bleach
19: Scrambled eggs at 108F sitting at room temp on table. Employee stated it was overflow from eggs out for guests. CA discarded
20: Milk in milk dispenser at 48F, dispenser reading 50F. CA milk embargoed and spoke with front desk attendant about having milk dispenser serviced
26: Chemical spray bottle stored next to food on counter in kitchen. CA moved to chemical shelf
33: Bagged scrambled eggs out to thaw at room temperature. Explained that eggs must be placed in cooler to thaw
43: Paper cups ad bowls not placed face down in guest serving area
46: No test strips available for sanitation
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
NO
6 Hands clean and properly washed
Compliant
Observations
NO
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
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
