8: Dish pit paper towel dispenser jammed, and paper towels are not accessible.
CA: jam removed, and paper towels now available.
11: Multiple significantly damaged cans in dry storage area.
CA: PIC notified to seperate all damaged cans prior to follow-up.
11: Small container of strawberries with visual spoilage in produce Walk in cooler.
CA: embargo.
14: Low-temperature dish washer reading 0ppm chlorine.
CA: unit primmed and now reading 100ppm.
20: Sandwich Preptable-cooler 2 rails not holding food at 41 degrees or lower.
CA: food ice packed or moved into the cooler, maintenance ticket opened, and PIC notified not to use the unit unless proper temperatures can be maintained.
20: Leafy greens in salad crisper not reading 41 degrees or below - unit has 1 in gap in bottom drawer stopping the door form closing causing food not to be held at 41 degrees or lower.
CA: maintenance ticket opened, salad greens moved into salad ptc, and PIC not to use unit unless proper temperatures can be maintained.
26: 5gal bucket of chlorine for Low-temperature dish washer stored next to 50lb bag of salt for water softenernext to dish pit area.
CA: chlorine properly stored.
26: Unlabeled chemical spray bottle containing a blue liquid stored on back of house chemical rack.
CA: labeled.
42: Cambro lids stored in 22qt container with nesting water at the base of the container.
53: 3-compartment sink drain plug does not plug sink.
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
OUT
11 Food in good condition, safe, and unadulterated
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
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
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
53 Physical facilities installed, maintained, and clean
