13: Raw steak in walk in observed stored over loaves of ready to eat bread. This was corrected during inspection. Store raw meat under or separate from ready to eat foods.
14: Dishmachine is not dispensing sanitizer today. New machine is to be installed today. Ensure proper sanitizer is applied during warewashing process.
36: Numerous live german cockroaches observed in all life stages throughout kitchen. Owner stated he is working with professional pest control to mitigate infestation. Seal FRP to wall across from dishmachine where infestation is observed. Seal any other cracks and crevices to eliminate harborage. Continue working with professional pest control to eliminate cockroaches.
37: Maintain raw steak covered in walk in to prevent contamination.
47: Clean accumulated grease and debris from around cook line equipment.
53: Flooring is in poor repair. Several cracked tiles observed. Walls and ceilings have holes and FRP is coming dislodged from wall allowing cockroaches to have harborage. Seal all holes, cracks and crevices to eliminate harborage. Repair or replace broken floor tiles.
Additional Comments
Foodborne illness investigation today. Discussed preparation of rice (prepared daily and held hot-no leftovers reheated). Steak is stored in walk in, sliced and prepared to order. Spinach dip is received prepared and microwaved to order. Greens for salad is washed daily, and stored at 41F or below in prep unit. Sliced tomatoes are held at proper temperature. Critical violations noted for improper warewashing. Follow up to be conducted to determine compliance.
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
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
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
36 Insects, rodents, and animals not present
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
