1: The person in charge was not in control of multiple food safety risk factors. Highly recommend managers and staff get certified in an ANSI approved food safety course.
2: Manager was not aware of the symptoms or illnesses to restrict employees from working—no knowledge of an illness policy.
6: Food workers not washing hands before beginning food preparation. No hand washing observed of staff during the inspection.
8: No paper towels provided at the hand sinks.
14: Sanitizer buckets testing 0 pom QA—no sanitizer present in the buckets. Reviewed need to change buckets frequently so that the sanitizer effective.
18: Large containers of grits that were cooked early this morning had been left to cool at room temperature. The grits temped 90-110 F more than 6 hours after being cooked. Embargoed 200 lbs of grits. Reviewed correct cooling procedures with the manager—more training is needed.
21: Multiple cooked foods prepared the previous day were not date marked.
31: Cooked foods being cooled in large, covered containers at room temperature.
36: Rodent droppings found in the dry storage room.
39: Multiple dirty wiping cloths on shelves throughout the kitchen.
41: Styrofoam cups used to scoop sugar and other food—must have a handle sticking out of the food.
42: Wet containers stacked—must air dry before stacking.
48: One hand sink without any hot water—must have both hot and cold water.
53: Floor dirty in several areas of the kitchen. Floors, walls and ceiling in poor repair.
54: Uncovered employee drinks stored on shelves with food and cooking equipment.
Additional Comments
Complaint: Spoiled Beans being served. Food that had “gone bad” was being served.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
OUT
6 Hands clean and properly washed
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
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
OUT
18 Proper cooling time and temperature
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
