4: Employee observed eating in kitchen area. CA trained and discussed with PIC.
7: Employee observed handling ready to eat food with bare hands. CA trained and discussed with PIC.
14: Low temp dish machine has 0 ppm chlorine sanitizer. CA trained to use 3 compartment sink and placed a maintenance order.
20: Sliced tomatoes in open top prep cooler at 57 F. Milk in prep cooler at 49 F. CA trained, embargoed 2 Ib of tomatoes and placed a maintenance order.
21: Several Cooked tcs foods item in prep coolers and walk in cooler stored for more than 24 hours without a date mark. CA trained and marked during the inspection.
26: Unlabeled chemical spray bottle has clear liquid stored under the 3 compartment sink. CA trained and labeled.
35: Unlabeled food containers have bulk of food
37: Food containers have bulk of food stored on the floor in the kitchen.
39: Several wet wiping cloth stored on the prep table.
43: Single service item boxes stored on the floor in storage area.
55: Current permit is not posted.
57: No smoking signs or international symbols are not posted at every entrance.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
IN
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
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
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
