8: Handwash sink in prep area is blocked with equipment storage. Handwash sink on cookline is missing paper towels. Ensure handwash sinks are supplied with soap and paper towels and accessible at all times. This was corrected during inspection.
14: Dishmachine is not sanitizing when tested during inspection. Max temperature reached 116F. Repair machine so it is sanitizing properly. Utilize three compartment sink until machine is functioning.
17: Rice and beans in steam well at 73 and 87F respectively. Cook and person in charge stated they reheat items in the steamwell and they have been reheating for approx 2.5 hours. Rapidly reheat foods to 165F within two hours for hot holding at 135F. Education provided and newly cooked rice was placed in steam well.
33: Chicken thawing during duration of inspection with no preparation out at room temperature. Thaw chicken in microwave, in refrigerator, under cold running water, or as part of the cooking process.
37: Ceiling is dripping condensate in middle of kitchen approx two feet from where chicken is sitting out. Eliminate condensate leak to prevent contamination.
45: Repair or replace broken handles on two door tall refrigeration unit.
45: Discontinue using cardboard to line walk in refrigerator shelves. Shelves must be easily cleanable.
47: Eliminate black accumulation from refrigerator gaskets on cookline. Clean and sanitize on a more routine basis to prevent contamination.
49: Repair leak from dishmachine plumbing causing standing water on kitchen floor.
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
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
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
IN
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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
