1: Pic did not know required cold and hot holding temps, or reheating temps. Pic did not know employee health policy - symptoms and reportable diagnosis. Pic stated that they did not have sanitizer for 3 comp sink, so when food contact surfaces were being cleaned in the 3 comp sink they were only being washed and rinsed. Provided training and sending fact sheets pertaining to all of the above.
2: Pic did not know symptoms and reportable diagnosis. No employee health policy available. Emailing Employee illness fact sheet.
14: Some of the food contact surfaces were only being washed and rinsed in the 3 comp sink due to not having sanitizer to use in 3 comp sink. Trained and emailing fact sheet. Establishment will be using dosh machine until they receive sanitizer to use in the three comp sink.
20: Yogurt and cream cheese above 41 degrees F. Yogurt was placed in freezer to rapidly cool down, and cream cheese was thrown away.
43: Single service coffe stirs not wrapped or in a dispenser. Not protected.
55: Current permit not visible to patrons.
56: Inspection report not visible to patrons.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
Observations
OUT
2 Management awareness, policy present
COS
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
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
COS
Observations
NO
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
43 Single-use/single-service articles; properly stored, used