There is presence of rodents in the back near the office. Presence of mice droppings(feces) on the unsealed wooden shelves. Orkin is the pest control company. Presence of dented cans in the dry storage Chest freezers are in poor repair on the outside and ice buildup in the inside Floors and walls are excessively dirty. Rusted shelves in the kitchen Inside the wic good food temps wings cooked 41 no date marking No date marking onnthe bacon in the ric
Thawing chichen or fish in 3 comp in standing water
Received a complaint about rodents in the kitchen. Did find presence of fresh rodent feces in the kitchen on the shelf near the office. Did your manager spoke about pest control companies. Discussed them changing chemicals or changing how they are doing things. No hand washing observed by the cook. Racks of dough sitting on the floor in the back storage area Missing the astricks onthe consumer advisory for the hamburgers.mconfirmed that they do serve undercooked burgers.
Jeff@quinnspubtn.com
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
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
53 Physical facilities installed, maintained, and clean
