8: Paper towels unavailable at handsink next to 3 compartment sink . Corrective action - Cook replaced.
20: Tcs foods ( raw chicken , sausage, cooked fries )in Walk in cooler at 46°F since earlier this week. Corrective action - embargoed 60lbs of chicken, 10 lbs of sausage, 30 lbs of sour cream. Owner was able to turn down walk in cooler and the cooler was maintining a temperature of 40 before leaving . Will reinspect coolers in 10 days.
20: Prep cooler on left side of grill is no keeping TCS foods below 41°F. Grilled onions placed in cooler 30 minutes ago from Reach in cooler at 53°F. Grilled mushrooms in prep cooler placed in there 30 minutes ago at 51°F. Corrective action - Chef placed TCS foods in an ice bath in Reach in cooler to rapidly cool. Chef will keep products in ice and on TPHC until cooler is repaired.
34: No thermometer in prep cooler next to grill or white Reach in cooler in back.
37: Employee phone stored on prep table with food.
45: Containers that fries are stored in are cracked.
47: Excessive buildup of rust inside ice machine .
51: Women’s restroom needs covered trash can
53: Floor tiles are damaged in front counter area.
53: Excessive dust on vent hood. Excessive grease and food debris under cook line.
55: Current permit not posted
56: Most recent inspection report not posted
57: “No Smoking” signs or the international “No Smoking” symbol are not conspicuously posted at every entrance.
Additional Comments
31 seats
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
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
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
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
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used