6: PIC came to the kitchen from the bar and started handling ready to eat food without washing hands. CA: training.
8: Utensil stored in the hand sink in the kitchen: CA: moved of the hand sink
8: No paper towels in the hand sink inthe bar. CA: provided during inspection
13: Raw philly strak stored above mushrooms in Prep cooler. CA: philly steak moved to the bottom shelf.
14: 0ppm of chlorine in the dishwasher. CA: sanitize all the utensils in the sanitizer compartment and call ecolab for service. 24 hours follow up will be conducted to check sanitizer.
21: No date marked on open food (cheese, buttermilk) stored more than 24 hours in the refrigerator. CA: food was discarded.
21: No date mark on frozen chicken wings coked on site and stored more than 24 in silver freezer. CA: training.
26: Liquid detergent and cleaner stored on top of box of single service containers. CA: moved to another area.
26: Several bottles with chemicals stored above the 2 compartment sink in the dishwash area. CA: training.
34: 1200-23-01-.04(2)(d)9. No visible thermometer in Prep coolers,refrigerator and freezers.
37: Box of potatoes stored directly on the floor in the kitchen.
47: 1200-23-01-.04(6)(a)1.(iii) Build up in ice inside ice machine
57: “No Smoking” signs or the international symbols are not conspicuosly 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
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
NO
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
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
NO
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
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display