7: Observed employee roll burrito, wrap in paper, and place in bag for service without wearing gloves. Burrito was discarded and education provided on proper glove use. Recommend additional training for employees on glove use.
11: Observed red coloring inside ice storage on ice-then employee use ice to prepare drink for service. Discontinue use of ice machine until properly cleaned and sanitized. Take measures to prevent contamination of ice from products stored next to bin (cherries).
17: Observed chili in hot holding unit at 104F. Person in charge states this is how it is reheated. Hot holding units are not designed for reheating- chili was reheated in fryer until 165F for proper hot holding.
21: Multiple items in facility are not properly date marked that have been open for more than 24 hours -cooked chicken, corn dogs, hot dogs. Ensure proper date marking is completed.
37: Observed bag of onions outside walk in stored on floor. Store food six inches off floor to prevent contamination and allow for cleaning
47: Observed food debris/ accumulation inside upright freezer units. Clean on a more routine basis to prevent contamination.
53: Accumulation of food and rubbish under soda machine and outside walk in unit on floor. Clean on a more routine basis
56: Post current inspection report. The one posted at window is dated 11/2020
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
OUT
11 Food in good condition, safe, and unadulterated
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
