14: Drink machine nozzles are dirty and dr pepper nozzle has slime please wash, rinse and sanitize.
19: Improper hot holding. Container of Cooked chicken and cooked beef are stored on shelf and is not maintaining a temperature of 135 degrees Fahrenheit are above
20: Improper cold holding. Cooked shrimp has ice inside container but is not maintaining a temperature of 41 degrees Fahrenheit or below.
26: Unlabeled spray bottle of windex. Unknown spray bottle near 3 compartment sink
35: Most of their food containers are not labeled. (Soups,shrimp,beef,chicken,onion,peppers ,lettuce ,mushrooms ,ect)
37: Uncovered containers of beef soup, container of bean sprouts ,container of eggroll sauce.
37: Boxes of noodles stored on the floor
38: Employees are not wearing hair restraints while handling food.
39: Wiping cloth stored at cold holding table. Please put wiping cloth in sanitizer bucket.
45: Kenmore reach in freezer outside door is dirty and shelf on inside has spilled food. Central reach in cooler has spilled food on bottom shelf. Please wash,rinse and sanitize
45: See through cooler (that has pepsi on top) left sliding door does not close completely
47: Grease build up on fryers. The Shelf microwave is sitting on is dirty.
53: Grease build up on walls in kitchen,especially near fryers. Ceiling tiles are stained in kitchen. Dust on ceiling tiles near vents
53: Establishment is renovating by putting new flooring in ,but flooring is not complete
54: Missing ventilation hood filters.
Additional Comments
Cooked beef and chicken are sitting on counter. Even though the chef reheats food per customer order, the food has to be hot held (135 degrees Fahrenheit or above) or cold held(41 degrees Fahrenheit or below ). Chicken was 112 degrees Fahrenheit and the beef was 90 degrees Fahrenheit. When I asked the chef how long has it been since he cook this food, he replied 7 minutes.
There is a container of lettuce sitting on counter accross from grill not under temperature control. Also a container of shrimp with ice inside,but uts not reaching proper cold hold temperatures.
When i asked manager about spray bottle near 3 compartment sink he said he use it to soak his metal containers that has burned food stuck on it. He threw the original bottle away, so im not sure what the exact chemical is inside bottle
Manager stated that they do not use commercial dishwasher. The only use the 3 compartment sink to wash dishes.
Educated manager on Time as a public heath. I informed him that he must have a written procedure for all foods that he plans to leave on counter if he doesn't want to keep food under temperature control.
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
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
38 Personal cleanliness
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
