8: No cold water pressure at hand sink at entrance to dish pit.
CA: maintenance ticket opened.
8: Ice observed in server station hand sink.
CA: proper hand sink use discussed.
14: High-temperature dish washer read 122°F on first attempt, and 117°F on the second attempt.
CA: 3-compartment sink set up and reading 200ppm QA, and maintenance ticket opened.
20: Salad Preptable-cooler not holding food at 41°F or lower - corn reads 46°F, cooked eggs read 47°F, and black beans read 50°F - thermometer reads 50°F.
CA: food in unit moved to 1st floor Walk in cooler, food on unit put on TPHC, and maintenance ticket opened.
26: Chemical spray can labeled stainless steel cleaner stored in proximity to cambro of salt and pepper and aluminum foil on bottom shelf of prep table in front of fryers.
CA: properly stored.
37: Employee personal effects - sweater and backpack - hanging from rack for storing clean dishes at dish pit.
37: Employee drink in bottle with screw top cap store on prep surface next to salad Preptable-cooler, and on bottom shelf of roll-cart in prep station.
50: High-temperature dish washer leaking onto floor when catch pans are not in place.
50: Dish pit hand sink leaks from p-trap.
52: Dumpster lids open, and torn bag of waste spilling out at waste collection area.
57:
Additional Comments
Small number of winged insects (3-4 observed) in server station.
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
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
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
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display