4: Observed employee eating in dishwashing area. CA: informed PIC and recommended retraining staff.
8: Soap dispenser at hand-sink beside two compartment sink will not dispense soap. CA: restocked.
13: Bowl of raw chicken stored over boxes of raw hamburger patties inside walk in cooler 1. CA: moved and discussed vertical storage with PIC.
15: Observed employee reserving muffins and english muffins from guest self service buffet to be reserved. CA: spoke with manager. Manager retrained employee on throwing away items from guest service buffet.
20: Raw fish being thawed on rack at room temperature temped 56F at time of inspection. Fish had been thawing on rack for approximately one hour. CA: discussed proper thawing methods with PIC and had fish moved to walk in cooler.
21: Observed cooked rice and pasta in prep cooler 3 without date marks. CA: discussed proper date marking with PIC.
26: Boric acid insecticide found on shelf beside clean aprons and rags inside kitchen.
36: Observed live roach on the baseboards inside the buffet area.
36: Gap under dock door.
37: Observed employee drink on shelf above clean dishes and prep cooler 3.
42: Observed clear plastic containers being wet nested on drying rack.
45: Lid to prep cooler is broken.
47: Significant grease buildup on sides of fryers.
47: Food debris on shelf of prep table beside fryers.
53: Beer pooling on the floor of walk in cooler 2.
54: Light shield on overhead lights above three compartment sink is broken, exposing the lightbulbs.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
OUT
15 Proper disposition of unsafe food, returned food not reserved
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
