1: Person in charge did not demonstrate knowledge.
2: Employee illness policy not present
7: PIC observed giving children peanut butter crackers with bare hands. Please wear gloves when serving ready to eat foods.
8: No sign posted at the handwashing sink
20: Black refrigerator air gaskets not allowing for refrigerator to close completely and cold hold foods at proper temperature -45 degrees F
26: Windex is improperly stored near clean dishes. Store Windex with other chemicals .
37: Peanut butter, seasonings, condiments, sugar,etc. are not completely covered. Make sure all items are covered and protected (close lids and tops).
42: Store pots and pans upside down.
45: Toaster and microwave ovens plus freezer shelf (black fridge)are not clean. Clean non-food
49: Slow drain at handsink
51: Trash can in the employee bathroom needs a lid.
53: Floors need to be cleaned.
1:
4:
5:
6:
7:
Additional Comments
Demonstrate knowledge questions 1. What isthe process of clesning dirty dishes? Wadh, rinse, and sanitize 2. What is the cold holding requirement? 41 or below 3. What is the hot holding requirement? 135 or higher
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
