20: Individual tarter sauce made with egg yolk that states that it must be kept cold is above 41 degrees F. Individual containers were placed out at 11:00 am this morning. Embargoed all tarter sauce out of temp. Pic placed new tarter sauce in container and provided ice below and around the containers. Reminder stacking sauces above the rim on the container will cause the individual containers to be out of temp.
36: Evidence of mice in the establishment. Fresh mouse droppings were observed around the trash can and under the drink area in the Lobby. There is also a hole under the drink machine which may be the entry way where the mice are coming in. Eliminate mouse droppings and disinfect the area where they were found. Cook’s came out on 10/10/22. See attached photos.
45: Wif door not closing all the way. Ric doors will not close as designed on the line unless you pull up on them then close the doors. Located on the right side of the line.
47: Caulk around faucet at the hand sink up front appears to have a black matter growing on it.
Additional Comments
Patron made complaint that they observed a live mouse in the lobby. Discussed complaint wic pic. Evidence that mice have been in establishment. See documentation under insects, rodents, and animals not present. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
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
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
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
OUT
20 Proper cold holding temperatures
COS
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NO
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
36 Insects, rodents, and animals not present
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
