1: PIC does not have basic knowledge of food handling and safety
Corrective Action: PIC was educated on proper hand washing, glove wearing, and what temperatures chicken and fish must be cooked to before serving
Corrective Action: PIC was able to answer questions about basic food handling at the end of the ispection
Corrective Action: employee health policy was given to PIC and more food safety documents will be sent with the inspection report
6: Observed employee handle raw chicken, remove gloves, rinse hands in 3 Compartment Sink with only water, and put on new gloves to handle customer food
Corrective Action: employee was trained and PIC was made aware of this
8: No paper towels or soap at hand sink in kitchen
Corrective Action: PIC provided paper towels and soap
8: Hand sink is blocked by dirty linen bags
Corrective Action: PIC cleared area
34: Missing probe thermometer for food temperatures
41: The bottom part of the scoop used for salt is touching the product
47: Observed excessive food debris on inside of microwave
47: Observed excessive build up of food debris throughout equipment and shelving in kitchen
53: Observed excessive grease buildup on fryer equipment
53: Observed excessive grease buildup on wall behind fryer
53: Observed excessive particle buildup on ceiling vents in kitchen
53: Observed missing floor tiles in kitchen area
54: Observed an obnoxious sewage odor in restroom
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
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
34 Thermometers provided and accurate
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
