8: Hand washing sink is dripping when knobs are turned off in kitchen near back door. Please repair drip at hand washing sink.
13: Employee removed raw meat with gloves to cook it on grill, wiped gloves on towel, and continued to prepare dish without changing gloves. Employees must use utensils when preparing raw meats on grill or change gloves when removing raw meats with gloves.
14: Roach is observed on cutting board while food is present. Employee removed roach from cutting board & discarded food, but did not properly wash, rinse, and sanitize cutting board before returning to its station.
26: One chemical spray bottle is not labeled by dishwasher. Please label all chemical spray bottles by its contents.
35: Food containers are not labeled by contents throughout kitchen. Please label all containers by contents in all areas by its contents or common name.
36: Roach is observed on wall in establishment. Roach is observed crawling on cutting board while food is present on line. Please provide pest control to eliminate presence of pests.
39: Dirty wiping cloth observed on employee’s aprons. Please place cloths in a receptacle between uses.
44: Employees are not changing gloves at appropriate times. Please change gloves at appropriate intervals.
45: Foods are being stored in plastic bags in freezer. Please only use food-grade material to store foods. There is non-functioning equipment present. Please repair or remove.
51: One stall does not have a lid for trash can in women’s restroom. Bulbs are exposed in both restrooms. Please cover bulbs with appropriate covers. There is slight stained ceiling tiles in men’s restroom. Please clean or repair ceiling tiles.
53: The floor (wood boards) outside door going to outside or pantry area is cracked and weak. Please repair floor. There is paint peeling on ceiling and wall throughout kitchen and dry storage areas. The floor tile is cracked in area transitioning from front of the house to back of the house. Ceiling tiles are stained throughout kitchen. The wall is not clean and slightly damaged in mop sink area. Please clean, repair, or replace facilities, and maintain cleanliness.
56: The most recent inspection is not posted. Please post most recent inspections.
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Additional Comments
Educated manager about all priority violations and how to correct them. Informed manager on how to properly arrange meat on the line.
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
Repeat
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
OUT
13 Food separated and protected
Repeat
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used