2: No health policy available and employee is not knowledgeable of symptoms and illnesses. CA left example
6: Employee did not properly wash hands or change gloves after handling raw bacon before handling coffee carafes to refill. CA spoke with employee about proper glove use and hand washing
19: Cheese omelet at 120F, cooked potatoes at 128F in warmer. Warmer us set to maximum however temperature reading is 103F. CA embargoed all TCS food and warmer must be serviced
19: Cooked potatoes at 122F in chafing dish in guest self serve area. CA embargoed
20: Raw bacon at 60F sitting out at room temperature, not currently being used. CA explained proper cold holding of raw bacon
20: Single use cream cheese at 45F, milk at 46F, hard boiled eggs out of shell at 44F in guest self serve cooler, cooler reading 45F. CA embargoed all TCS food in cooler and cooler must be serviced
43: Single use plates not stored face down in guest self serving area
46: No test strips available
47: Large amount of ice build up on walls of ice cream freezer
53: Wall baseboard badly damaged in back kitchen area near reach in cooler
Additional Comments
No comments
Observations
OUT
2 Management awareness, policy present
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
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean