6: Employees were not observed washing hands. Employees must properly wash hands while changing tasks and/or stations.
8: One hand washing sink does not have soap and the other hand washing sink does not have paper towels. Please adequately supply each hand washing sinks.
14: The beverage dispensers in the lobby and by the drive-thru are not clean. Please wash, rinse, and sanitize nozzles.
35: There were several bags observed out of their original container. Any food not in its original container without an original label must have a written label according to its contents.
37: There was an open container of lettuce on the bottom shelf. Please adequately cover foods in the refrigerator or freezer.
38: Hairnets are not being properly worn. Please wear adequate head coverings.
44: Please educate the employee about change out gloves when moving from station to station
49: There is a leak in the walk-in refrigerator and an accumulation of water on the floor. Please repair to avoid water on the floor.
51: The men’s restroom is not clean. Please adequately supply restrooms and maintain cleanliness.
53: The floor is not clean upon arrival. There is food and other items on the floor. Please maintain cleanliness of the floor.
57:
1:
3:
4:
5:
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
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
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
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
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
