34: Thermometers are not present in all equipment. Please place visible, working thermometers in all cold equipment.
41: Scoop is improperly stored. Please store scoop handle side up in ice after use or place in a receptacle when not in use.
42: Dishes are being stored upright. Please invert all dishes.
45: The reach-in equipment is not clean. The burners on stove is not clean. The conventional oven is not clean. The walk-in freezer has a buildup of ice on the floor. Please clean all equipment thoroughly, and maintain cleanliness.
47: The exterior of equipment is not clean. The broiler, conventional oven, etc. The top of the coolers in the storage room are not clean. Please clean exterior of equipment, and maintain cleanliness.
51: The ceiling vents are dusty in the men’s restroom. Please clean vents, and maintain cleanliness.
53: The wall behind the grill is not clean. There is a hole in the wall.The wall behind the salad station is stained and very dirty. The floor in the larger walk-in cooler is in need of repair, and the ceiling has a rust spot. The ceiling in the storage room is in need of repair. There are holes and damage present. Please clean, and or repair facilities.
54: The vent hood is very dirty. Please clean vent hood, and maintain cleanliness.
1:
3:
4:
5:
Additional Comments
Violation 41 has been corrected. Ice scopp for ice machine downstairs has been placed properly in receptacle. Violation 47: the top of the walk-in coolers have been cleared downstairs. Violation 53 has been partially corrected. The floor has been replaced in walk-in cooler downstairs. The ceiling has been patched in certain areas above the walk-in cooler.
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
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
34 Thermometers provided and accurate
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
