14: (Out) observed 3 comp sink improperly setup with just wash bay configured. When questioned person in charge stated that sanitizer bay was inoperable due to broken drain handle and maintenance had been contacted. No dish machine available. Corrective Action- created a temporary fix of using a large dish pan as sanitizer bay. Sink configured as required. Informed person in charge that item needs repair by Monday the 20th or sooner, if not repaired by then establishment will be closed until repair is made.
37: Observed numerous food items stored in cold holding units (reach-in freezer and walk-in cooler/freezer) not properly covered and protected as required.
41: Observed utensil at breading station and in burger freezer improperly stored with handles contacting food products and laying haphazardly on countertops.
47: Observed food debris/splatter on countertops, shelving, equipment doors and handles, and interior of microwave. Pump nozzles at drink station splattered and require cleaning.
52: Observed bags of trash stored on floor by back door, item not properly disposed and needs to be held in trash cans until proper disposal can be performed. Large uncovered bucket of grease stored by ice machine.
53: Observed cracked/damaged floor tiles by fryers and back door. Ceiling tiles stained and splattered. Walls in dry storage area and around mop sink have chipped and flaking paint. Cabinet door on cash line broken.
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
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
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
37 Contamination prevented during food preparation, storage and display