8: No hot water in hand sink near hot side of the open buffet
14: 1200-23-01-.04(6)(a)1. Bread slicer is not being properly cleaned after use from yesterday stored in back area
19: 1200-23-01-.03(5)(a)6. Beef sliders at 118F at serving side. Must be at 135F or above.
Ca: thrown out
19: 1200-23-01-.03(5)(a)6. Pot roast in hotbox is 118F. Must be at 135F or above.
CA: pot roast reheated to 165F.
19: 1200-23-01-.03(5)(a)6. Roasted chicken is 103F at warmer. Must be at 135F or above.
CA: chicken reheated in oven to 165F.
20: 1200-23-01-.03(5)(a)6. Cooked ham from 04/25 at 52F. Must be at 41F or below.
CA: ham is going thrown out
20: 1200-23-01-.03(5)(a)6. Leftover rice dated 04/25 is 45F in walk in cooler.
Ca: rice was thrown out
22: 1200-23-01-.03(5)(a)9.(i)(I) Time and temperature is not being written on the log sheets for both the hot and cold sides. Policy is not being followed but stickers are put into the open buffet.
31: 1200-23-01-.03(5)(a)5. Cut tomatoes in reach in cooler cooling at 45F.
37: 1200-23-01-.03(3)(b)1. Employee cup stored above prep table
37: 1200-23-01-.03(3)(b)1. Lids of cinnamon roll glaze is dirty
45: 1200-23-01-.04(1) Condensation leak in reach in freezer near fryers
47: 1200-23-01-.04(6)(a)1.(iii) Ovens has carbon buildup
47: 1200-23-01-.04(6)(a)1.(iii) Shelves are dirty in raw meats walk in cooler
47: 1200-23-01-.04(6)(a)1.(iii) Can opener blade is dirty
53: 1200-23-01-.06(5)(b)1. Ceiling tiles are dirty near rolling racks
53: 1200-23-01-.06(5)(b)1. Floors are dirty in dish room
54: 1200-23-01-.06(3)(c) No light shield cover on light bulb in serving side
Additional Comments
Leak on the side of ice machine. Complaint driven inspection: reported regarding ice cream machine being filthy and possible food borne illness from 04/20 at lunch time, 6 ill people reported, see inspection notes.
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot 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
OUT
22 Time as a public health control: procedures and records
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
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
47 Nonfood-contact surfaces clean
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
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
