11: Several dented cans on the good can shelf. Corrective action - Person In Charge removed and placed in office for reimbursement .
21: Sour cream in Walk in cooler prep dated 4/22. It is now 5/3 and past the allowable 7day hold. Corrective action -Person In Charge discarded 5lbs.
21: 4bags of shredded cheese in Walk in cooler receiving out of date. Expired on 4/28, it s now 5/2. Three gallons Of milk are out of date. One large container of yogurt, one container of buttermilk. Corrective action- Person In Charge will retrain employees about proper date marking and disposal of TCS products. Embargoed 50 lbs.
21: Cooked lasagna in Walk in cooler expo not date marked and Person In Charge did not know when it was cooked. Banana pudding made with cream in Walk in cooler expo dated 4/11. It is now 5/2/23 and past the 7day hold for dairy products. Corrective action - Person In Charge embargoed 10 lbs.
26: Spray bottle with blue liquid not labeled and stored on prep table with food products . Corrective action - Person In Charge dumped liquid.
53: Grease and debris build up under cook line.
57: “No Smoking” signs or the international “No Smoking” symbol are notconspicuously posted at every entrance.
Additional Comments
Complaint Answered : received on 5/1/23, answered on 5/2/23. Complainant stated that the establishment has a roach infestation and that the management knows about the infestation but has not tried to fix the issue. Full inspection completed with complaint Observations : No live or dead bugs found on site. Person In Charge stated that a employee was recently fired and making complaints on different sites.
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
IN
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NO
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
NO
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
53 Physical facilities installed, maintained, and clean
