14: High temp dish machine temping no higher than 132° after several attempts. Temp must be 160° or higher to sanitize. Staff must use triple sink until machine is repaired and temping 160° or higher.
21: Various food items inscluding mac and cheese, waffle batter in low boys not labeled or date-marked, sliced deli turkey dated 10 days ago in top reach-in. Turkey discarded by PIC. Diced ham, onion, green pepper in walk-in were not date-marked.
26: Spray bottle containing windex unlabeled and on shelf next to-and above- food packets.
37: Ice scoop by ice machine resting against wall with dark staining. Ice scoop also has heavy wear resulting in a sharp, brittle edge. Scoop needs to be replaced to prevent contamination to ice. Scoop holder must also be replaced so that scoop may be stored in clean container.
42: Ice scoop with heavy dried food debris stored directly on rack of “waffle sundaes” cooler. Utensils must be stored in ice-water bath or other in clean area
45: Bread drawers on line are missing handles, outside coating of skillets and pans is black and flaking off. These need to be replaced to prevent food contamination while cooking.
47: Heavy grease build-up on all surfaces of fryers
53: Wall by ice machine has dark build-up and is in poor repair with outer wall surface coming off and exposing wooden frame. Door between kitchen and back room in poor repair and missing window.
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
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NO
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
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
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean