4: Employee drunk out a bottle of soda with no lid nor straw in the kitchen ( CA) PIC train employer
8: Paper towels not dispensing out of holder ( CA) place some therr
12: Employee only had to tags for oyster. One was with the frozen raw oyster and the other on top of freezer. PIC stated they go through a box a week ( CA) train that they must keep the tags fir 90 days in order and example why
26: Spray bottle of chemical on shelf beneath table across from cook line with utensils ( CA ) removed chemical
26: Over the Bug spray chemicals stored on shelf with other chemicals. Must have a license pest control to treat ( CA ) PIC disposal of in the trash
33: 1200-23-01-.03(5)(a)3. Raw pork thawing in standing water. Still in temp
34: 1200-23-01-.04(2)(d)9. No visible thermometer in any of the refrigerator in drink making station
34: 1200-23-01-.04(2)(d)9. No visible thermometer inside of prep cooler
34: 1200-23-01-.04(2)(d)9. No probe thermometer to check food temperature
37: 1200-23-01-.03(3)(b)1. Bottle water on ahelf in kitchen with seal broken and not full. Must have a cup with a lid and straw
39: 1200-23-01-.03(3)(d)4. Wipe cloth bucket stored on the floor in beverage making station in dining area
52: 1200-23-01-.05(5) Grease bin open outside
52: 1200-23-01-.05(5) Dumpster door open outside
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Additional Comments
No comments
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
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
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
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
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
