11: Dripping meat cooling down in 2 door reach in freezer onto bananas . Corrective Action: disposed by person in charge 1 lbs.
13: Raw shelled eggs stored over bread and yellow mustard in walk in cooler. Corrective Action: moved to proper storage area by person in charge
13: Par cooked chicken and beef stored over ready to eat rice in walk in cooler. Corrective Action: moved to proper storage area,
14: No sanitizer at 3 compartment sink at sink initially and person in charge did not know where to find some. Corrective Action: bleach was found in facility and reviewed proper ware washing and use of bleach and test strips.
20: Improper cold holding of tomatoes at 54F on prep cooler. Prep was possibly done at 5 PM. Corrective Action: items placed on ice and in walk in cooler to achieve proper cooling. Follow up required to ensure cooler is working properly.
26: Terminex stored in dry stock room. Corrective Action: discussed and reviewed that pesticide must be applied by licensed pest control and that pesticide should not be stored on site.
26: Burn and itch spray stored over food in dry storage area. Corrective Action: moved to proper storage area.
34: Missing thermometer in chest freezer.
35: Some containers of powder on shelving in dry storage.
36: Excessive mouse droppings through out dry storage stock room.
36: Flying insects observed during inspection.
36: Dead mice under cooking equipment in main kitchen.
36: Observed dead insects in traps and under equipment
37: Personal drink stored over tea packets and straws.
37: Bug trap stored over prep table near 3 compartment sink.
37: Excessive ice build up in chest freezer covering food.
37: Bulk powder containers have no lid
42: Wet nesting of pans at 3 compartment sink
43: Some single service plates stored with food contact surface face up that does not allow for prevention of contamination
45: Excessive wear and scoring on cutting boards in facility.
45: Bananas and other food product stored in shopping bag and non food grade containers.
45: Shelving in facility is wrapped with foil and some has excessive food build
45: Cracked plastic pans in use for meats in walk in cooler.
46: Chlorine tests strips not on site.
47: Excessive grease build up on hood vent covers.
51: Women's restroom has some build up and dirty
53: Excessive grease build up under cooking equipment.
56: Inspection report not posted.
4:
5:
6:
Additional Comments
Follow up required to ensure proper compliance and correction of all items.
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
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
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
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
