8: Three handwash sinks in kitchen did not have paper towels in dispenser -one on cookline, one in prep area, and one by dishmachine. Keep paper towels stocked and available for use for proper handwashing.
13: Raw ribs in walk in stored over cut melon (ready to eat). This was corrected during inspection. Store raw beef under or separate from ready to eat foods.
31: Chef described cooling process for soups, however one chicken tortilla soup is being held in 5 gallon container and is holding at 46F (prepared 48 hours ago). Additional soups in walk in are at 38F in similar storage. Proper storage of cooled foods was discussed with chef (shallow containers).
39: Store wiping cloths in sanitizer solution when not in use. This was corrected during inspection.
42: Accumulated food debris observed on knives stored on “clean” knife magnets in two areas. Store knives clean in designated area.
45: Handle of cookline handwash sink hot water faucet is missing- faucet still works, just the handle is missing. Also, the handle of the one door tall refrigeration unit is detached. Repair handles.
Additional Comments
Date mark machine was on incorrect time-did not change for daylight savings. This was corrected during inspection
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
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
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
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
39 Wiping cloths; properly used and stored
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
