8: Both handwash sinks observed dry. One sink does not have paper towels present and soap was located under sink. This was corrected during inspection. Once of the sinks is also blocked by broom and dust pan. Keep sinks accessible for use at all time. Keep handwash sinks stocked with soap and paper towels at all times.
12: Ceviche with undercooked (raw) fish is served and no parasite destruction information is available. Food distribution company was contacted and will email information. Maintain onsite and available for review.
17: Rice reheating in steam well at 104 for over two hours. Rapidly reheat foods to 165 prevent illness.
20: Three door reach in unit is holding TCS food items at 45F. Maintain TCS food at 41F or below. Use thermometer to monitor food temperatures.
21: Cooked shrimp, rice in one door tall unit without date mark. Cook stated they were prepared the day prior. Properly date mark TCS foods that require it. Fact sheet will be emailed for additional education.
23: Ceviche is served on menu and no consumer advisory is on menu. Provide consumer advisory as required.
34: Provide thermometer in three door refrigeration unit.
35: Spray bottle of grease/oil used on grill not labeled with contents. Label all food items to prevent contamination.
37: Bin lid holding sugar is cracked and food is not protected from contamination. Replace lid.
37: Rice is holding hot and cold in grocery bag. Store rice in an approved food grade container.
41: Discontinue storing ice scoop on top of machine that is not sanitized. Store scoop in/on a surface that is easily cleanable.
45: Gaskets on three door reach in unit are worn and missing in most areas. Replace gaskets to facilitate cooling of unit.
49: Back handwash sink plumbing is disconnected causing wastewater to spill on to kitchen floor. Provide proper plumbing to handwash sink.
56: Post most recent inspection report
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
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
OUT
12 Required records available: shell stock tags, parasite destruction
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
OUT
17 Proper reheating procedures for hot holding
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
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
