8: No paper towels at hand sink (by 3 compartment sink) and Dishes were stored inside handsink.
11: Lettuce is turning brown.
21: No date marking on tcs food. (Cole slaw, slice tomatoes , cooked chicken)
35: Unlabeled food in walk in cooler.
37: Open bag of chicken breading. Please place on container with lid.
38: No hair restrains worn in kitchen while preparing a hot dog.
41: Dipping sauce cups used as scoops stored in coleslaw and ranch.
45: Outside and inside of microwave is dirty. Cutting boards have too many grooves and need to be replaced. Cooler used for dishes has food debris at bottom. Grease build up on fryer and stove. Shelves next to fryer and behind fryer is dirty. Can opener needs to be washed, rinsed and sanitized.
49: Pipe leaking under 3 compartment sink.
53: Walls are dirty and damaged. Floor tiles are cracked in kitchen. Ceiling tile by back door is missing. Cardboard box is used to cover ceiling.
54: Inadequate lighting in kitchen. Light blown out next to walk in coolers and need more lighting near 3 compartment sink. Light blown out under vent-a-hood.
55: Permit expired in June 2022
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
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot 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
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
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
