8: No soap at back hand sink near mop sink. CA: soap resupplied.
11: Beef filet in Reach in cooler 1 noticeably spoiled. CA: embargoed.
14: High-temperature dish washer only reaching 152 degrees. CA: 3-compartment sink set up, and PIC notified not to us the dish washer until repairs are made.
19: Multiple items on steam table below 135 degrees for over four hours.
CA: embargoed.
20: Multiple food products on Prep-cooler 1, 2, and 3 not 41 degrees or lower.
CA: products under 4hrs of being out of temp moved to cooler to chill, and products over 4hrs embargoed.
20: Prep-cooler 1 is not holding temps at 40 degrees or below.
CA: Prep-cooler 1 is not to be used until repairs are made and holding food at 41 degrees or lower.
21: Ranch dressing prepped 48hrs prior not sate marked. CA: product date marked.
21: Caesar dressing from scratch date marked 06/13 not discarded. CA: embargoed.
26: Box containing chemical powder stored next to clean dishes on drying rack at dish pit.
26: Butane cans stored next to clean dish at prep table in front oven area.
35: Unlabeled ingredient bin containing a white powder in dry storage.
37: Employee apron stored next to clean dishes on dish rack.
37: Dirty dishes stored with clean dishes on dish rack.
37: Employee personal effects stored next to clean dished on drying rack at dish pit.
43: Single service trays not stored upside down.
47: Magnetic knife holder dirty.
53: Oven hood forming oil droplets.
53: Vents and ceiling tiles excessively dirty.
Additional Comments
No comments
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
IN
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
NO
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
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
35 Food properly labeled; original container, required records available
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
43 Single-use/single-service articles; properly stored, used
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
