4: Employee obvered drinking from an open can on the cook line. CA: proper eating and drinking discussed.
6: Employee observed putting away clean dishes after handling dirty dishes without washing hands. CA: proper handwashing discussed.
20: Bleu cheese dressing containing TCS in ice well reading 47 degrees. CA: salt and ice water bath used.
20: Sour cream in Preptable-cooler 1 reading 44 degrees. CA: discussed not leaving cold held TCS food exposed to ambient temperatures for extended periods of time.
20: Preptable-cooler 2 rails not holding food at 41 degrees or below. CA: ice packs used, and operator notified to take appropriate steps to keep food in temp.
26: Package of chemical sanitizer wipes stored next to clean dished on shelf at expo line. CA: chemical properly stored.
26: Chemical spray can stored on top of Low-temperature dish washer at dish pit. CA: chemical properly stored.
37: Multiple employee drinks in approved and unapproved vessels stored in unapproved locations throughout entire kitchen and prep area.
37: Case of single service cups stored on floor in basement storage.
51: VIP unisex restroom needs covered trash can.
57:
Additional Comments
1 severely damaged can discoved on can rack in prep area. CA: separated.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
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
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
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
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
