13: Raw bacon stored above cheese in walk in cooler in storage downstairs
Ca moved bacon to bottom shelf
19: Sliced brisket at 130F in hot box . Must be at 135F or above
Ca reheated in oven
20: Collard greens at 45F in reach in cooler by the bread rack. Reach in cooler at 43F. Must be at 41F or below
Ca will call to have reach in cooler checked
20: Pimento cheese at 47F on prep cooler across from grill
Must be at 41F or below
Ca put in freezer to cool down
20: Boiled eggs at 45F and cowboy caviar at 46F on prep cooler across from fryers.
Ca threw away
20: Sour cream at 82F in squirt bottle sitting on prep cooler. Must be at 41F or below
Ca threw away and put new bottle on ice
20: Raw chicken at 55F in prep cooler by fryer.Must be at 41F or below
Ca threw away
20: Yogurt at 45F in display cooler. Must be at 41F or below
Ca will have fixed
45: Severely worn cutting board on prep cooler
47: Can opener blade is dirty
47: Inside of oven is dirty
50: Wastewater backing up onto the floor from floor drain for the dishmachine
53: Floor dirty under equipment
Additional Comments
The floor drain for dishmachine must be unclogged within 24 hours. If not unclogged within 24 hours, the permit could be suspended. You must use the 3 comp sink until the dishmachine floor drain is unclogged. The floor must be cleaned and sanitized.
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
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
OUT
13 Food separated and protected
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
NO
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
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold 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
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
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
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean