14: No sanitizer set up in 3 comp sink. 3 comp sink was only set up to wash and rinse. Pic stated they have a slow leak in sanitizer compartment and do not set compartment up until they need to. Discussed that 3 compartment sink must be able to wash, rinse, and sanitize at all times. Had pic set sanitizer compartment back up and compartment was able to hold enough water to properly submerge dishes and receive a proper chlorine reading. Pic will have work order put in to fix drain.
26: Chemical spray bottle with clear liquid not labeled and also stored on hand washing sink. This violation has been noted on 2 consecutive inspections. Permit could be up for revocation.
37: Employee personal belongings stored directly on to go order bags
37: Employee cell phone stored directly on opened clean gloves box.
46: 3 compartment sink has a slow leak in sanitizer compartment.
Additional Comments
Smydrick@gmail.com
I will be back out for a follow-up inspection within 10 days to verify all priority item violations have been corrected. Will send applicable food safety fact sheets and discuss a food safety plan to gain better managerial control over repeat 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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
Repeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
