2: Employee ilness not present. Left copy on site.
6: Employees were not washing their hands and changing gloves after they leave their station. Educated employees about hand washing. Inspector encourages manger to assign a station to limit hand washing.
13: Observed employee cross contaminating food. He picked up raw chicken first, then beef, vegetables, shrimp and put them on the grill without changing gloves.
14: Cutting boards need to be replace. Microwave needs to be wash rinse and sanitized.
18: Improper cooling method for potatoes. They should not be covered ..
20: Improper cold holding temperatures. Educated employees on proper date marking.
21: Improper date marking. Educated employees on proper date marking.
26: Chicken bouillon container stored on top of chemicals.
31: Improper cooling down method. Educated employees on cooling down method.
35: Food not properly label on the rice or beans in storage room
37: Food stored on floor in storage area. Employee cell phone was on cutting board.
42: Scooper stored in flour, rice and seasoning.
44: Gloves are not being used properly.. they are not changing gloves after changing task or stations
45: Can opener need to be wash rinse and sanitize.
48: No hot and cold water at left faucet in 3 compartment sink.
49: 3 compartment sink does not properly work. Left side faucet does not have hot nor cold water.
52: Dumpster doors were open. Dumpster doors need to be closed.
53: Kitchen floors needs to be clean. Damage floor title near the hot holding table
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
OUT
6 Hands clean and properly washed
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
IN
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
48 Hot and cold water available; adequate pressure
