6: Observed employee rinse hands in three compartment sink and then go back to prep food without soap or paper towels. Education provided. Employee then used handwash sink with soap to wash hands.
8: Upon arrival, handwash sink is missing paper towels in kitchen. This was corrected during inspection. Maintain handwash sink stocked with soap and paper towels at all times.
19: Rice in warmer holding at 113F next to cookline. Hot foods must be held hot at 135F or above at all times.
36: Numerous german cockroaches observed throughout kitchen in all life stages. Fecal focal points with cockroach observed behind two door tall unit, and in shelving mounts on wall. Cockroaches observed on walls near dishmachine, and by knife magnet. Cockroaches observed on dishmachine when in use. Cockroaches observed on flooring. Pest control was contacted during inspection and stated they will service tomorrow. Advised owner on harborage areas to guide pest control. Eliminate severe infestation so as not to contaminate food or food contact surfaces.
41: Discontinue storing spatulas used for cooking in standing water at 83F. Store dry, or in hot water of 135F or above.
43: Discontinue storing single use items in restroom/toilet room
45: Discontinue using saran wrap as liner on shelving.
53: Flooring is in poor repair/torn. Cardboard is being used to line flooring. Repair flooring so it is smooth, non absorbent, easily cleanable, and durable.
54: Open Employee drink on prep table, and employee personal items on prep table in kitchen. Store employee personal items in designated area away from food prep.
Additional Comments
Life vac unit delivered
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
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
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
OUT
19 Proper hot holding temperatures
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
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
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
