6: Employee in bar area not washing hands after accepting payment and using towels to dry hands. Corrective Action: trained in proper hand washing.
8: 3 compartment sink is used as hand washing instead of hands sink. No paper towels available at hand sinks, extension cable in basin of hand sink. Clean utensils stored next to sink basin as well. Corrective Action: items removed, sink stocked, trained employee and person in charge in sink requirements.
20: Improper cold holding of iceberg lettuce at salad bar due to lettuce bing prepared prior to opening and not being given enough time to cool before service. Corrective Action: moved product to reach in cooler to achieve proper cold holding and swapped with product from downstairs reach in cooler .
33: Fish thawed in vacuum packaging.
37: Soda syrups packaged in boxes but stored on floor.
43: Single service to go containers packaged in boxes down stairs, but stored on floor.
53: Lighting above oven has some heavy dust build up.
53: Hole in wall near syrup containers in main kitchen
53: Floor down stairs, and stair leading to downstairs area is in poor repair that does not allow for proper easy cleaning and some portions unpainted and absorbent
57: Missing no smoking signage at back entrance.
Additional Comments
Discussed removing box in restroom to prevent door from stopping to self close, discussed adding additional covered trash can in actual restroom area instead of just adjoining sink area. Missing no smoking signage at back entrance.
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
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
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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean