1: Proper and safe food operation duties are not being carried out or monitored. Corrected by discussing and sending pic fact sheets.
4: Employee open cup of coffee stored on prep table. Corrected by discarding.
6: During entire inspection, there was only one onservation of hand washing. Cook washed hands while leaving gloves on hands. Corrected by discussing with employee and pic.
14: Dish washer is using a sponge to wash dishes. Corrected by hiving employee use rags instead.
14: Observed employee washing dishes, rinsing off, and storing without using any sanitizer. Corrected by discussing with pic proper ware washing with pic.
18: Cooked rice pic stated in was cooked yesterday. Out of range with 6 hour cooling window. Corrected by discarding.
19: All tcs foods on steam table. Corrected by discarding and turning up steamer.
20: Sliced tomatoes and beef in prep cooler. Corrected by discarding.
26: Draino in kitchen by hand sink. Corrected by having pic relocate to restroom where chemicals are kept.
31: Large pan of rice cooling in ric has lid on top of pan.
33: Thawing large amount of beef at room temp.
39: Several towels lying out and no sani bucket present.
44: Cook handles raw food than cooked foods without changing gloves.
46: 3 comp set up in correctly. Only has wash side filled with dishes. No sanitizer set up.
53: Hood filters are very dirty.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
COS
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
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
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
OUT
19 Proper hot holding temperatures
COSRepeat
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
OUT
26 Toxic substances properly identified, stored, used
COS
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
33 Approved thawing methods used
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
44 Gloves used properly
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean