6: Observed employees switch tasks and not wash their hands.
8: Observed no hand washing sign at the hand washing sink near the three compartment sink and the hand washing sink at the bar.
No hot water present at the hand washing sink near the prep cooler.
21: Observed no date marking on items in the walk in refrigerator. Date marking can include either the prep + discard date or the discard date only.
34: No thermometer present in the cooler of the bar area.
35: Observed unlabeled food items stored under the prep table.
37: Observed employee use the same tongs to grab chicken and steak.
Observed uncovered pot of food in the walk in refrigerator.
Observed uncovered food items in the freezer.
Observed carton in cooler bar area without a top.
38: Observed employee handle food without a beard guard.
42: Observed improperly stored ice scoops in the bar area.
44: Observed employees switch tasks and not wash their hands.
48: No hot water present at the hand washing sink near the prep cooler.
51: Observed light fixtures in the restroom hall and women’s restroom without the proper shield.
53: Observed stained ceiling tiles in the back of house. Ceiling tile near the back door is coming down.
54: Observed dirty vents in the back of house near the three compartment sink.
55: Post the current permit.
Additional Comments
Provided safe food donation brochure. Due to priority violations, a follow-up is scheduled. No water present at the hand washing sink near the prep cooler. A mandatory follow-up is due.
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
44 Gloves used properly
Observations
OUT
48 Hot and cold water available; adequate pressure
