8: No hot water at the hand sink next to steam table hot water cut off underneath. CA: hot water was provided during inspection.
8: No paper towels at the hand sink next to the steam table. CA: paper towels provided.
20: Spinach @49F, 51F in cooler behind the grill. CA: embargoed 0.5 lbs.
20: Spring mix @ 53 F on prep cooler. CA: embargoed 05 lbs.
34: No visible thermometer in 2 drawer cooler.
36: Gap on top of the back door .
36: Presence of fruit flies in the dish wash area.
43: Box with single service cups stored on the floor in the dish wash area.
47: Ice machine dirty inside.
47: Standing water on the bottom shelf in refrigerators.
53: Grease and standing water on floor under cooking equipment, under shelves in Walk in cooler and prep area.
53: Dirty walls in the kitchen, walk in cooler, dish wash area.
54: Missing light shield above above three compartment sink.
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Additional Comments
Complaint: Caller is an employee who stated mold is under kitchen equipment, coolerdoes not work properly and leaks water. Shelves in kitchen covered with grease and sticky substance. The back door has a large gap when closed allowing rodents to enter establishment. Condition found: Dirty and greasy floor under cooking equipment. Coolers are working properly, no leaks observed under the equipments. The back door has a gap on the top. Keep floors clean and back door must be fixed.
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
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
NO
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
IN
21 Proper date marking and disposition
Compliant
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
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
