1: Person in Charge could not display basic food safety knowledge
CA: Discussed hot and cold holding temperatures, cooking temperatures, and cooling procedures with Person in Charge. Also gave him a sheet on food safety knowledge
2: No employee health policy available
CA: gave Person in Charge health policy
8: Handsink next to prep station has plastic bin inside of basin of sink
CA: employee moved plastic bin
8: Paper towels not available at all handsinks in kitchen
CA: Paper towels supplied at handsinks
14: Ecolab dishwasher was reading 0ppm chlorine
CA: changed out sanitizer and dishmachine now reading 100ppm
20: Raw chicken in arctic air reach in cooler placed in cooler 3 hrs ago was at 48F, bleu cheese in reach in cooler temped at 43F. Cooler is overpacked and is not circulating properly
CA: items from top shelf moved and raw chicken placed in ice bath
23: No consumer advisory on menu
37: Box of food being stored on the ground of kitchen
37: Employee phone on prep surface
37: Employee drink on prep surface
41: Knife being stored in between steamwell and prep table #2
45: Cutting boards on prep line have deep and excessive cuts
56: Most current report not posted
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
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
IN
21 Proper date marking and disposition
Compliant
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
37 Contamination prevented during food preparation, storage and display
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