8: Restroom is missing soap. CA: informed PIC. Restocked.
18: Cooked vegetables temped at 74F and 86F inside reach in cooler 4. PIC stated vegetables were cooked this morning at 11am and placed inside cooler to cool. CA: embargoed 3lbs. Trained PIC on cooling methods.
19: Cooked beef at 112F and cooked zucchini at 108F on buffet. PIC stated the vegetables were cooked this morning at 11am. CA: instructed employee to reheat on grill and place lids on containers on buffet table.
19: Cooked chicken and onions sitting on grill top temped at 104F during inspection. PIC stated the chicken and onions were cooked at 12:30pm. CA: reheated to 165F on grill top.
20: Sliced tomatoes on prep cooler at 46F, sliced tomatoes on buffet at 48F, sliced watermelon on buffet at 50F. All items were
21: Containers of cooked chicken and cooked gyro meat observed inside reach in cooler 3 without date marks. PIC stated that foods were cooked yesterday morning. CA: instructed PIC to add date marks. Trained PIC on date marking procedures.
34: No visible thermometers inside reach in freezers or chest freezers.
35: Bulk containers of rice and seasonings are not labeled inside kitchen.
37: Bag of rice stored open on shelf of prep table.
47: Excessive grease buildup observed on side of fryer, grill, and steam well.
53: Excessive grease buildup on wall behind cook line equipment.
53: Excessive grease buildup on vent hood.
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
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
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
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
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
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
Observations
OUT
53 Physical facilities installed, maintained, and clean