6: Employee touched raw chicken with gloves on and did not wash hands after taking off gloves and putting on a new pair of gloves
Ca manager discussed with employee and had employee wash hands
8: No hand soap at handsink
Ca replaced
8: Hand towel dispenser at hand sink does not work
Ca placed hand towels at hand sink
17: Not reheating brisket to proper temperature within 2 hours. They are putting fully cooked frozen brisket into steamer for 90 minutes and it is at 83F then placing into the oven for 45 minutes to reheat completely.
Ca will change reheating process for brisket. Will put brisket into the oven to heat to 135F in the next 30 minutes
19: Chicken tenders at 127F and mashed potatoes at 127F in hot box. Must be at 135F or above
Ca threw away
20: Fried chicken at 128F holding in alto sham. Must be at 135F or above
Ca threw away
20: Sliced tomatoes at 49F on prep cooler. Must be at 41F or below
Ca put a bag of ice on them to cool down
23: Consumer advisory on menu does not have asterisks by eggs on menu. Customer can order eggs cooked how they want.
Ca will add to menu consumer advisory for eggs
37: Employee drinks with screw on lids stored on hot box and containers of food
37: Employee coats and purses stored on shelf with food
37: Employee phone stored on cutting board of prep cooler
41: Handle of scoop touching breading
41: Knives stored between prep coolers and steamwell
45: Severely worn cutting boards on prep coolers
47: Inside of reach in freezer is dirty
53: Floor dirty under equipment
Additional Comments
They have a service order in to shorten the length of spray hose at dishmachine table. Discussed not having commercial fly spray in kitchen not locked up with only managers and owners having acccess to it.
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
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
17 Proper reheating procedures for hot holding
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
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
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