20: Raw halibut in fry Drawer cooler reading 45 degrees. CA: moved to Walk in cooler.
21: Multiple dairy products throughout establishment - Walk in cooler and server Low-boy cooler - with unknown open dates. CA: embargo.
21: Brie spread in Walk in cooler dated 2/17 not discarded. CA: embargo.
26: Chemical squeeze bottle of dish detergent and cambro containing and grey foamy liquid stored on prep surface near ingredients and in-use hot plate in the server section. CA: properly stored.
26: Unlabeled chemical spray bottle containing a clear foaming liquid on rack in chemical storage. CA: discarded.
26: Fry Sanitizer bucket stored on top of carton of fry oil. CA: properly stored.
26: Container of dry ice stored under fry station hand sink. CA: properly stored.
30: Cooked chicken vacuum packed in Walk in cooler.
33: Frozen lobster being thawed in 3-compartment sink via bowl of standing water.
35: 2 unlabeled ingredient bins containing white powders at dry storage by Walk in cooler.
37: Coffee filters stored uncovered at server station.
41: In use knives stored in crevice between grill Preptable-cooler and pantry prep table.
41: In use spatulas stored in standing water reading 72 degrees at stove station.
49: Backflow device at mop sink leaks.
53: Biofilm on ice chute of ice machine.
56: Inspection not posted.
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
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
30 Variance obtained for specialized processing methods
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
