8: No splash guard between hand sink and prep table. CA: instructed PIC to have splash guard installed.
14: Breading containers are only being cleaned once a week despite raw chicken and raw fish being placed inside the containers. CA: instructed PIC to clean containers every four hours.
14: Dishes are being rinsed, washed, and then sanitized. PIC demonstrated how the dishes are cleaned in this manner. CA: retrained PIC on wash, rinse, sanitize procedure.
26: Unlabeled chemical spray bottle found on table in cash register area. CA: labeled.
31: PIC stated that fried fish and chicken is left sitting out before being placed inside a cooler. Foods actively being cooled during inspection met time and temperature requirements. Instructed PIC to move foods to coolers or freezer. Explained utilizing ice baths or ice bags in the future.
34: No visible thermometer in chest freezer.
34: No visible thermometer in reach in freezer.
37: Employee food and beverages stored over establishment food in reach in cooler.
43: Boxes of single service cups, bowls, and to-go containers stored directly on the floor.
47: Inside of microwave is dirty.
47: Standing water inside reach in cooler.
47: Excessive ice buildup inside chest freezer
47: Excessive grease buildup and food debris on sides of fryer.
52: Grease trap lid left open.
53: Missing floor tiles under fryers.
54: Light in storage closet does not work.
55: Current permit not posted.
56: Most recent inspection report not posted.
57:
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
