4: Employee drinking in food prep area from cup with no lid or straw. Note it is 85F or hotter in kitchen. Discussed drinking beverages with lid and straw in designated areas with person in charge.
20: Items in the prep top and cold drawers are not holding at the proper temperature range for TCS foods. Maintain TCS foods at 41F or below at all times. The ambient air temperature inside facilty is 85F which may be contributing to refrigeration issues. Employees stated the air conditioning is not currently functional.
37: Remove standing water from bottom of two door upright refrigerator to prevent contamination.
41: Discontinue storing utensils in standing water at 77F. Store utensils in hot water of 135F or dry.
45: Replace missing handle on dishmachine so it can open and close properly.
47: Defrost ice accumulation in walk in freezer.
Clean/sanitize black accumulation from refrigeration gaskets.
Clean/sanitize food debris from refrigerator handles on a more routine basis to prevent contamination.
53: Several floor tiles in facility are cracked and in poor repair. Electrical plate is missing on outlet behind waffle maker. Repair or replace tiles and replace missing plate cover for outlet.
Additional Comments
Observed proper glove use by employees today (complaint investigation). Ambient air temperature is 85F or above in kitchen. Observed difficulty with employees changing gloves due to excessive heat, and employees having to hydrate often.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
IN
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
OUT
20 Proper cold holding temperatures
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
