8: Hand sinks were all initially paper towels or stored in non easy location. No hot water available as well due to broken heater 24 hours notice given to correct. Corrective Action: all hand sinks stocked properly by employee.
14: Low temperature dish machine initially reading 0 ppm due to sanitizer bottle being empty. Corrective Action: replaced by person in charge. After priming reading 50 ppm.
26: Multiple orange spray bottles near dish machine not labeled. Corrective Action: labeled by employee.
33: Mussels thawed with package not opened.
36: Back screen door initially open and not insect proof.
37: Some condenser drip onto boxes in walk in cooler
37: Recent smoked sausage deliver inboxes but stored on ground
37: Personal drinks stored over prep coolers
37: Personal food stored over consumer product in 2 door reach in cooler
47: Hood vent grill starting to have excessive build up.
47: Walk in freezer has heavy ice build up on walls and floor near gaskets.
47: Some cardboard used to line top of cooking equipment and somewhat soiled,
48: No hot water available
Additional Comments
Missing date marking on cole slaw but panned yesterday. Discussed that date marking required if package remain open for more than 24hours
Reviewed ensuring dumpster doors are closed after use, as well as screen doors, discssed ensuring that wet wiping cloths are stored in sanibuckets with sanitizer when not in use.
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
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
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
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
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure
