14: Observe employee wash serving trays with out sanitizer sink set up
CA employee set up sink at 400ppm QAC
20: Slice tomatoes and shred lettuce in Prep cooler at wrap station not maintain At 41F or below
CA discard 2lbs
20: Slice tomatoes, shred lettuce held in 2 door cooler not maintain at 41F or below.
20: Blanch fries, sitting out, in use, not maintain at 41F or below. No on a tphc policy.
CA//Bin of fries discarded and fries pulled from 3door cooler in use started at 40F temp.
21: No date marked on portion wrap deli meat like, ham and turkey, stored in grill and 3door cooler
26: Several unlable chemical spray stored on chemical shelf
34: No visible thermometer in raw meat prep cooler, items replaced
34: No visible thermometer in wrap station cooler that in use, yet manager states its not holding temp
34: No working food thermometer present
35: No labels on bins with white crystallike substance or reddish substance stored across from back hand sink
37: Employee water bottle stored on top shelf in Reach in Freezer above food containers
50: Waste water leaking from pipe under hand sink on Prep line
55: Current permit not posted. Permit invoice left with PIC.
56: Last inspection not posted
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
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
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
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
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NO
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
