6: Observe employee touch face, then put gloves on without first washing hands. Hands must be washed after touching clothing or face and before using gloves.
17: Pork shoulder and sloppy joe mixture were not reheated to 165°. PIC fixed on site by reheating mixture on stove and cooking shoulder in oven.
20: Raw chicken in drawer under grill temped at 47 degrees. Needs to be held in a shallower pan.
Raw fish in low-boy across from fry baskets held at 47 and 50 degrees. Fish needs to be stored in a shallower pan.
22: Raw chopped Brussels sprouts being kept using time as a public health control, but container is lacking a time label. A statement of this procedure’s guidlines is also required.
26: Chemical spray bottles in back kitchen not labeled. All chemicals not in their original containers must be labeled.
39: Wiping cloths being stored in back pockets of pants and used to wipe hands. Dry clothes may be kept on clean surfaces only.
41: Scoop handles down in TCS food in the drawers under grill. Scoop handles must be kept up to avoid contamination.
53: Ceiling tiles and vents have dust accumulation. These areas must be cleaned to avoid contamination.
Additional Comments
Illness complaint. Rountine inspection completed.
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
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
OUT
22 Time as a public health control: procedures and records
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
IN
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
