1: No active kitchen manager who is able to demonstrates knowledge correctly by answering questions regarding principles applicable to the food operation without calling another manager/supervisor
8: No hot water at ware washing hand sink
8: No paper towels at hand sink by Prep cooler
CA place towel near sink,
8: Continues hot water flow of water at hand sink in servers area
20: 1200-23-01-.03(5)(a)6. Several tcs items in Walk-In Cooler not maintain at 41F or below….pot roast at 53F, dice ham 51F, egg wash 52F, slice tomatoes 51F cooked bag sausage links 52F in Walk-In Cooler
CA embargoed all tcs items in Walk-In Cooler ~75lbs…..*SUPENDEND FOOD PERMIT/OPERATION
20: Pancake batter in 2continers stored in Reach-In Cooler by grill not maintain at 41F or below. Reach-In Cooler temperature reading very high.
CA discard all pancake batter from cooler
21: No date on pan of portion pot roast in Reach-In Cooler
CA, date item
21: New batch of Dice tomatoes stored in reuse pan dated 6/27 when stated to been prep today
CA training on date marking and corrected pan
36: Mouse droppings on floor in back of dry storage area
47: Inside microwave dirty in kitchen and servers area
54: Low to no light iNtensity on cook line on the operating side
57: Missing sign on back door
Additional Comments
***CLOSED ESTABLISHMENT DUE TO IMPROPER COLD HOLDING IN WIC.*** Food thermometer and test strips present. Cooks pest control tech on site during inspection.
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
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
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
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
Repeat
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
NO
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
36 Insects, rodents, and animals not present
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
