8: No hand soap at back hand sinks by triple sink and back door
CA restock, pic placed soap in squeeze bottles to hand sink.
20: Dice tomatoes @45F, slice tomatoes @46F, salad mix @44F, boiled eggs @44F -all in salad open top Prep cooler not maintained at 41F or below
CA removed tomatoes. Added ice bags to other tcs Foods in salad open top Prep cooler.
31: Cooling salad mix in plastic bins with close libs stacked 3-4 containers high.
CA open libs to vent cooling product
34: No visible working thermometer in Reach in Freezer, raw meat pull out cooler by fryers, and open top salad Prep cooler
37: Employee bottle of water on prep table whil prepping
45: Water pooling from condensers inside salad Prep cooler and Prep cooler next to steam table.
45: Ice buildup in top rail of ctx load side cooler
45: Worn cutting boards use for prep with black stain substance on boards.
45: Ice buildup on walk in freezer doors and on condenser unit
47: Walk-In Coolers fan guards and door dirty with dust and moldy like substance. Shelving inside Walk-In Cooler dirty.
53: Water dripping from air vents by kitchen entry door and vent above dish machine
53: Food debris and trash under equipment on line
53: Crack floor tiles by fryers and dish machine holding pool liquid
53: Obnoxious odor on cook line from under/in-between hotwell and Prep cooler
56: Most recent inspection not posted
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
Repeat
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean