8: No splash guard installed at 4th floor hand sink - alcohol bottles stored on adjacent rack. CA: PIC states the rack will be moved prior to follow-up.
8: 1st floor bar hand sink used as dump sink. CA: proper hand sink use discussed.
8: No splash guard installed at 1sr floor hand sink - alcohol bottles stored on adjacent rack. CA: PIC states the rack will be moved prior to follow-up.
20: Kitchen Reach in cooler not holding food at 41 degrees or lower - Food temps listed. CA: maintenance ticket opened, food moved into Preptable-cooler, and raw chicken embargoed by PIC.
26: Ingredient containers stored under wall mounted soap dispenser in kitchen. CA: ingredients moved, and proper storage discussed.
26: Squeeze bottle containing a green liquid stored at dish pit in the kitchen. CA: labeled.
26: Chemical spray bottles containing a yellow liquid improperly stored in 1st floor server table in proximity to condiment bottles and single service plate. CA: discarded.
37: Employee drinks in cups with lids stored on bar above single service cups at entry corner of 1st floor bar.
43: Case of single service bowls stored on floor under 3rd floor bar.
48: Inadequate hot water pressure in nearest 3rd floor unisex restroom.
51: No covered trashcan in 3rd floor unisex restrooms.
53: 3rd floor bar covered in a sticky residue.
57:
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
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
48 Hot and cold water available; adequate pressure
