14: Ice machine is not clean. Please discard ice, and wash, rinse, and sanitize interior.
19: Foods are observed below minimum hot holding temperature. Please maintain hot foods at 135 degrees or higher.
20: Foods are observed above maximum cold holding temperature. Please maintain cold foods at 41 degrees or lower.
26: Chlorine is not present in dishwasher. Chlorine must be present in dishwasher. Please service dishwasher to provide appropriate chlorine ppm per cycle. Chemical spray bottles are not labeled. Please label all chemical spray bottles.
35: Foods and food containers are not labeled. Please label all foods and food containers by common name. (Refrigerator, freezer, and dry storage/room temperature items)
37: Foods are not covered in reach-in cooler. (Potatoes in reach-in cooler, and tater tots in freezer.) Please cover all foods in storage.
38: Employees are observed without hair restraints. Males employees are not wearing beard guards. Please wear hats and hair restraints, and male employees must wear beard guards.
45: Reach-in coolers and freezers are not clean. Freezer on line has major ice buildup. The oven is not clean. Please defrost freezers, clean coolers, clean all cold equipment, and maintain cleanliness. Equipment is not functioning properly to maintain correct temperature for foods. Please repair or replace equipment.
47: The exterior of equipment is not clean. The grill is very dark. The top surface of the cooler underneath the grill is not clean. Deep fryers are not clean on the back panel and sides. The front of oven. Please clean exterior of equipment, and maintain cleanliness.
51: The ceiling vents in both restrooms are very dusty. Please clean ceiling vents, and maintain cleanliness. Hot water supply is not properly functioning in either restroom. Please repair hot water source in both restrooms.
53: The wall is need of repair throughout kitchen area and serving line. The wall behind equipment is not clean. The vent hood is very dirty. The front panel on vent hood is very dirty. Please repair, replace , clean facilities, and maintain cleanliness.
57:
3:
4:
5:
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
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
38 Personal cleanliness
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
