1: General knowledge of food safety is not known at location /c.a spoke with staff about food our general food safety class and about minimum cooking temperatures.
8: Hand sink in bar area full of items in sink upon arrival/c.a removed items from sink
14: Unable to set up 3 comp sink in back dish area, due to lack of stoppers, also signs of dish washing in bar area 2 comp sink /c.a spoke with person in charge about needing a 3 comp sink to wash dishes in the area
19: Chicken and brisket on steam table at 127f while steam table turn slightly down/c.a turned steam table up and reheated
20: Gyro meat in cooler at 50f/c.a placed in back freezer by employee
26: Unlabeled chemical bottle with green fluid in bottle /c.a labeled bottle
34: Missing thermometer in white chest freezer
46: No chlorine test strips available
47: White chest freezer has excessive ice build up and food build Up inside
49: Fresh water leak from 3 comp sink at hot water faucet side
56: Missing most recent inspection at location
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
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
COS
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
COS
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
IN
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
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips