14: Sanitizer water in 3 compartment sink and multiple sanitizer buckets reading below 200ppm.
16: Multiple fried chicken pieces from fryer reading between 111-145F. Corrective Action: had cook fry it longer. Person in charge states they dont separate pieces but do fry larger pieces 2-3min before adding smaller wings to fry. Also train to acquire probe thermometer to temp chicken and ensure larger pieces are fried at least 15min to reach 165F.
34: Interior thermometer of prep cooler across warming cabinet not visible due to excess food debris build up.
37: Personal phone stored beside to go cups and icewell beside drive thru window.
39: Sanitizer purple bucket stored on ground
42: Several clean bins stacked while still wet.
45: Walk in cooler contains excessive build up of ice condensation preventing walls and floors from being cleaned.
46: No QA test strips available for 3 compartment sink and sanitizer bucket.
47: Interior of reach in cooler excessively dirty with food debris.
52: Dumpster door left open. Excessive amounts of debris and litter surrounding property.
53: Interior floor of walk in cooler contains pooling of water puddling on left side.
53: Back of menu display monitors above cookline excessively dusty
55: Current permit not posted.
57: Missing no smoking sign in back door.
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
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
OUT
16 Proper cooking time and temperatures
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
IN
20 Proper cold holding temperatures
Compliant
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
