8: No cold water at hand sink near prepsink and the walk in cooler. // CA: have sink serviced so it has both hot and cold water under pressure. Will come back for follow-up.
14: Cl2 in L-Temp Machine @ 0.0 ppm. Chlorine sanitizer jug is empty and they dont have a refill right now. // CA: Directed them to stop using machine and use 3compartment sink until they get refill. Also directed rewash and properly sanitize any dishes that were recently washed. Will come back for follow-up.
20: Walk-in cooler @ 45°F. Cut kale salads, cut kale wraps, and cut tomato/grain bowls in walk in cooler were all above 41°F. Door to walk in has been propped open a lot during the inspection. Items were prepped at another location and delivered this morning. No temperature logs available. // CA: embargoed 11.0 lbs. Instructed them to move any other tcs item to different cooler until they know cooler is working properly. Doors were kept closed for a while and temperature of cooler dropped to 39°F. Talked to them about having other location completely cool items before delivering, or having the other location keep Temperature logs to give them.
37: Employee drinks stored on prep table above bulk containers of food served to public.
47: Build up of food residue in bottom drawer freezer and reach in freezer by dry storage.
53: Water pooling on floor in back prep area.
Dry Food residue on ceiling above hand sink in back prep area.
57: “No smoking” signs not posted on outside of all doors that open to the outside.
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
NA
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
NA
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
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
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
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
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
