6: Observed dishwasher handle dirty dishes then clean dishes without washing hands.
6: Observed cook with gloved hand sweep off counter that had drippings of blood on it from steak then went go back to cooking and touching handles of butter. Discussed with pic proper hand washing procedures.
7: Upon arrival observed wait staff pick up bread with bare hands and place it back in the drawer. Embargoed bread and discussed with pic.
14: Dish machine in use not sanitizing. Pic set up sanitizer well at 3 comp sink with a chlorine reading of 50 ppm.
20: Spinach dip in ric at the front of the line on the left hand side out of temp. Pic unsure when spinach dip was put in ric. Embargoed.
20: Fettuccine bagged on make line out of temp. Recently placed up on line. Pic found out that it was double panned. Took fettuccine back to the wic to bring down temp.
35: Several food in not in original containers not labeled.
37: Food product stored on floor in wic, wif, and dry storage.
37: Several employee drinks stored above make line and beside food prep area.
37: Food in wif wrapped had frozen ice on them at the entrance on the left hand side.
42: Wet stacking of pans.
53: Fan covers in wic extremely dusty.
53: Ric Located left hand side beginning of make line not working properly. Temperature read 51 degrees at the beginning of the inspection at 61 degrees by the end of the inspection.
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
OUT
6 Hands clean and properly washed
COSRepeat
Observations
OUT
6 Hands clean and properly washed
COSRepeat
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
IN
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
COS
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Repeat
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
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
35 Food properly labeled; original container, required records available
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
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean