8: Hand sink not easily available due to carts in way at beginning of inspection. Corrective Action: moved to proper storage area andsinks now easily accessible .
11: Heavily dented cans in storage of dry stock area. Corrective Action: Reviewed and discussed proper disposal and or temporary separation until disposal of dented cans. Cans separated by employee.
13: Raw eggs stored over sauces in 2 door Everest reach in cooler. Corrective Action: moved to proper storage level.
26: Lighter and some personal medicine stored in containers above ice machine. Corrective Action: moved to proper storage area.
36: Garage door left open.
37: Personal cellphone devices stored on prep surfaces during prep.
39: Wiping bucket residual very high and re-bleached test strips to white,
39: No chlorine test strips on site.
39: Wet wiping clothes stored on prep surfaces and not bucket.
43: Single service items stored on floor, specifically to go lids
45: Some cutting boards are heavily grooved in use.
45: Some storage shelves made of absorbent wood.
47: Internal upper lip surface of ice machine is dirty.
Additional Comments
Food in walk in cooler 1 and 2 nearly out of compliance discuss theynmay need maintenance to handle current frequency of usage with food going inside and out.
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
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
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
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
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