8: Hot water handle broken off of handsink in back prep area. Corrective action - hot water must be supplied to handsink. Recheck within 10 days.
8: No paper towels at front handsink. Corrective action - employee restocked.
14: Deli slicer covered in food debris. Person In Charge stated that they use it periodically and clean before use. Corrective action - retrained and Person In Charge cleaned.
19: Alfredo sauce in steam table at 103°F for 30 minutes. Corrective action - Person In Charge reheated and turned steam table up.
20: Prep cooler vegetables at 50°, cut lettuce just cut and placed in cooler 45 minutes ago at 48°, cut tomatoes cut and placed in cooler 45 minutes ago at 48°, mozzarella cheese at 47°. Corrective action - Person In Charge moved to other prep cooler and turned temperatures down in prep cooler vegetables . Recheck of cooler within 10 days.
34: Probe thermometer needed.
36: Several mouse droppings present under prep table and around stove in prep area. Us pest control used. Area should be double sanitized and receipt should be provided at follow- up inspection .
45: Non food grade Grocery bags are being used to store stuffed jalapeños in white Reach in freezer .
45: Cardboard boxes are being used to store in use utensils and pans. Cardboard is not easily cleanable and should not be used.
52: Grease waste receptacle lid left open and excessive trash around dumpster .
53: Staining and debris on ceilings and walls.
54: Light shield missing in dish washing area.
57: “No Smoking” signs or the international “No Smoking” symbol are not conspicuously posted at every entrance.
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
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
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used