13: Raf fish stored over cooked chicken and dumplings un Reach in cooler milk. Corrective action - trained and moved.
20: Rice on prep table at 74° F for 3 hours. Corrective action - trained on proper cold holding temperatures and 3 lbs embargoed
20: Front Reach in cooler reading 54°, corrective action -cooked boiled eggs and raw shell eggs in front Reach in cooler just placed in cooler moved to back Reach in cooler . Cooler can not be used to hold TCS foods until repaired.
21: Several cooked foods made 2-3 days ago not date-marked. Corrective action - Person In Charge date marked
36: Back door propped open allowing pests inside
36: Dead mouse present under storage shelving. Excessive buildup of mouse droppings on and under storage shelving. Traps are observed and Person In Charge stated that he has a professional pest control company but plans on getting a new one. Additional pest control required for mice. Pest control receipt to be sent via email. Double sanitize all surfaces on shelving.
45: Reach in cooler shelves are heavily rusted.
47: Excessive buildup of food debris on prep table shelves and containers .
47: Excessive buildup of debris and feces on storage shelving.
53: Excessive buildup of dust on ceiling and vents in kitchen .
Additional Comments
Time as a Public Health Control discussed and paper work given out.
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
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
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
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
