1: There is not a defined person in charge and no one is able go answer basic health or food questions.
2: No defined person in charge. I asked an employee about a health policy and he stated all he had knowledge of was COVID Quarantine because he has not been ill since he has been working here.
6: Front of house employee was observed washing hands but back of house/cook was observed only changing his gloves when switching between various tasks. Observed Zach handle dirty dishes then starting preparing foods with the same gloves. Did not wash hands or change gloves.
8: First hand sink appraoched once entering the kitch is out of paper towels
14: Dishmachine was out of sanitizer. Instructed back of house how to set up and use the 3 comp sink.
20: Liquid egg sitting out on the counter beside a hot waffle maker was temped at 77°
21: 2 cans of pumpkin puree are open and no one knows when they opened. Small comtainer of hummus was out of cold holding temp and employees do not know when it was made or if it was store bought.
26: 2 unlabeled bottles of chemical are stored on the counter tops and one can of Oxiclean is stored with unprotected single service items such as to go trays.
39: Dirty wiping clothes are stored on counter tops spread throughout the front and back of the coffee shop.
42: Utensils such as spatulas are chipped and missing pieces.
43: Single service items such as to go trays, utenseils, and cup sleeves are stored on the floor, under plumping, near chemicals, and on dirty surfaces.
46: Test strips are not present or employees do not know where they are located.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
