6: Employee demonstrated lack of hand washing after drinking and returning back to food prep after using cup without a lid. Corrective Action: trained on proper hand washing when eating or drinking from unapproved container and returning to food prep.
19: Pre grilled hamburger patties on grill at 110 F and and chili in cold well at 120 F. Both here less than 1 hour according to employee. Corrective Action: both reheated on stove to 165 F and trained in proper reheating. Discussed ensuring that pre making hot held foods without a way to be hot held properly at 135F should be stopped unless hot holding method found..
20: Walk in cooler at 55 F. Person in charge states it started going out a little earlier than inspection. Corrective Action: Shake mix in walk in cooler moved to reach in cooler as it was around 56F (interspatial temperature). Trained in proper cold holding at 41 F and below and to move TCS food product out from equipment that cannot maintain 41F of below.
36: Flies observed in kitchen during inspection
37: Personal food stored over consumer product in hoshizaki reach in cooler
39: Wiping cloth on counter of prep table and not sanitizer bucket.
45: Cracked and chipped pans Currently in use in kitchen.
45: Very deep cuts that do not allow for proper cleaning on hamburger freezer cutting counter top.
47: Some shelving for reach in coolers and walk in cooler has dust and debris build up.
47: Water pooling at bottom of prep cooler
49: No air gap at ice machine
49: Back flow preventer at mop sink broken and leaking.
50: Front of house hand sink drain is slow and causes waste water to spill on floor during hand washing.
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
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
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
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