8: No paper towels available at the hand sink in the dish wash room. CA: paper towels provided.
8: No paper towels at the hand sink in the ladies restroom. CA: paper towels provided.
20: Sour cream @ 49F on top Prep cooler, raw fish @ 47F, raw chicken @ 49F, chicken wings @ 48F, raw dhrimps @ 52F, cooked chicken @ 52F in Prep cooler. CA: food above 49F discarded 4lbs. Call maintenance tomfix the cooler. Temperatures must be 41 F or below.
20: Baked potatoes @ 72F cooked last night and setting on prep table. CA: discarded 4lbs.
21: No date marks on chicken wings cooked on Saturday in the refrigerator.CA: date marks were added.
34: No visible thermometer in prep cooler.
36: Front door propped open.
37: Employee drinks stored on shelf with food above prep cooler in the kitchen.
37: Boxes of potatoes stored directly on the floor in the kitchen.
47: Build up inside microwave.
53: Hole in the wall in the bar area.
53: Floor in poor repair in the back area.
53: Greasy walls and floor in the kitchen.
53: Damaged wall by window-air conditioning in the kichen.
54: No light shield above dishmachine in the back area.
55: Most current permit not posted?
56: Most current inspection not posted in public view.
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
Observations
OUT
54 Adequate ventilation and lighting; designated areas used