1: Person in charge is not able to demonstrate appropriate food handlers knowledge. Corrective Action: A followip inspection will be completed to ensure steps have been taken to control foodborne illness risk factors.
6: Observed employee enter into kitchen to mop floor, exited the kitchen and came back in the kitchen and handled food items in prep cooler without washing hands through out. Corrective Action: discussed with Person in charge about proper hand washing procedure
8: Hand sink in bar area is missing soap and paper towels.
13: Raw eggs stored in refrigerator above ready to eat foods. Corrective Action: Person in charge moved eggs to bottom of shelf.
14: dish machine was observed with no sanitizer reading at 0ppm. Corrective Action: Person in charge provided sanitizer, dish machine then read 50ppm
20: Raw eggs observed to be stored on dry storage shelf, Person in charge states the eggs have been sitting there since the night before. Corrective Action: embargoed
21: Box of sliced gyro meat observed in refrigerator had been opened but did not have date marking of when said box was opened. Corrective Action: Person in charge date marked.
34: Several refrigerators without thermometers.
37: Personal items stored on shelving in bar area (hat and hair iron), also in kitchen (togo box with food) stored next to ready-to-eat foods.
39: Wet wiping cloth stored on top of low boy cooler by the grill
47: Beer cooler in bar area has brown and black substance in interior
Additional Comments
Skybarandlounge825@gmail.com
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
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
37 Contamination prevented during food preparation, storage and display
