14: Observed employee wiping down food contact surface with wiping cloth. No sanitizer was present in sanitizer bucket from which wiping cloth was pulled from. COS. Sanitizer bucket changed out and bleach placed in bucket with proper sanitizing levels.
20: Yum yum sauce and ranch were stored out of cold holding for apx 1.5h and temped 55-70° Ranch and yumyum sauce embargoed. Ranch and yumyumsauce to be stored in cooler moving forward.
26: Hand sanitizer stored over single use items in dry storage area. Store all chemicals down and away to prevent contamination.
31: Eggs cooling in top of prep unit temped 99° after cooling for a half hour. Eggs are stored at an elevated level and are at risk to not come down in time and temperature parameters. Eggs moved lower in unit at time of inspection.
37: Inside of units in need of cleaning. Food and derbis present.
37: Lemons in metal container stored down in ice in ice bin.
37: Personal beverage stored on shelf over hand washing sink. Store all personal items down and away to prevent contamination.
37: Phones stored on shelf over prep unit.
39: Multiple soiled wiping cloth stored outside of sanitizing solution. Store all wet wiping cloths in sanitizer solution when not in use.
45: Cardboard used to line shelving in kitchen. Allow shelving to be easily accessible for cleaning.
47: Fire suppression system over fry station/grill has buildup of grease and is dripping down onto cooking surfaces.
Additional Comments
tao4666@yahoo.com
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
IN
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
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
31 Proper cooling methods used; adequate equipment for temperature control
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used