14: 3-compartment sink reading less than 10ppm chlorine. CA: employee taught how to set up 3-compartment sink - now reading 50ppm.
18: Cooked pork in 2nd floor meat Walk in cooler reading 76 degrees after being removed from heat 2.5 hour prior. CA: taught employee proper cooling times and methods.
26: Case of single service cutlery improperly stored in 2nd floor condiment station beneath chemical spray bottles. CA: properly stored.
26: Hand soap dispenser refill cartridges containing a blue liquid stored above 2nd floor prep table. CA: properly stored.
37: Employee drink in bottle with screw top cap stored on top shelf of 2nd floor Walk in cooler above customer beverages.
37: Employee personal effects stored on case of water in dry storage.
37: Employee drinks - in open cup, and bottle with screw top cap - stored on bottom shelf of 1st floor prep table.
51: No covered trashcan in 2nd floor unisex restroom and main women’s restrooms.
52: Multiple trash cans with damaged lids at waste collection area.
53: 2nd floor Walk in cooler fan shields excessively dirty.
57:
Additional Comments
1 unlabeled ingredient bin containing a white powder stored under 1st floor prep table.
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
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
