6: Observed lack of hand washing when moving from dirty to clean dishes at dish machine. Corrective Action: trained employee and re washed dish
8: No paper towels at hand sink. Corrective Action: stocked by employee.
8: Pot placed in hand sink. Corrective Action: trained with person in charge and removed
12: No shell stock tags on site at time of inspection. Corrective Action: trained person in charge and discussed tags will be reviewed for next inspection
20: Waffle mix with egg and milk on counter for 2 hours in ice bath with no water. Corrective Action: moved to cooler for cooling and ice bath training discussed,
20: Drawer cooler not working properly food at 50 F . Stored around 5:00 from walk in cooler. Corrective Action: moved to prep cooler for cooling
21: No date marking on lobster roll in 2 door reach in freezer. Corrective Action: labeled by employee
34: No probe thermometer , no thermometer in chest freezers
37: Flour in open bag stored on floor
37: Personal drinks stored on prep surfaces
43: Single service items stored on floor of dry stock
45: Unprotected and wooden shelving in back storage.
53: Floor in bad repair and hav build up especially around cooking equipment
55: Permit not posted
56: Inspection report not posted
57: Missing minors smoking signage
Additional Comments
Follownup to be completed
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
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
OUT
12 Required records available: shell stock tags, parasite destruction
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
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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