8: No soap at handsink. Corrective action - employee refilled.
11: Spinach in Reach in cooler is spoiled. Corrective action - Person In Charge embargoed 10lbs
13: Raw shell eggs stored over Ready to eat avocados in Reach in cooler maytag.
14: Low temperature dishwasher reading 0ppm of chlorine sanitizer . Corrective action - owner went and purchased and Low temperature dishwasher is now reading 50ppm.
20: Prep cooler reading 56°F, diced tomatoes in prep cooler reading 59°, raw bacon at 63°F. Corrective action- tcs foods just placed in pc today had ice placed on them for rapid cooling and moved. Cooler is not work properly and can not be used to hold TCS foods. Reinspection will occur within 10 days.
20: Reach in cooler maytag reading 49°. Raw chicken, liquid eggs in Reach in cooler maytag reading between 44-46° F. Ric Door was ajar. Tcs foods must be kept under 41°F. Corrective action- raw foods placed on ice for rapid cooling and eggs moved. Reach in cooler rechecked 20 minutes later and is now reading 40°F. Cooler working properly - recheck door to ensure it is getting closed.
22: Time as a Public Health Control policy not filled out with times. Raw eggs at 72°F embargoed 2#
36: Mouse droppings observed under cook equipment and on shelf next to 3 compartment sink - additional treatment needed. Receipt will be emailed .
37: Buildup of back substance in ice machine
45: Seal on prep cooler door is damaged.
45: Chest cooler lid damaged in kitchen area. Chest cooler missing lid in basement
47: Excessive Food buildup on Reach in cooler , chest cooler and other cook equipment .
47: Excessive buildup of food and liquids inside Reach in cooler veggies
53: Pooling of water under Reach in cooler in kitchen.
53: Window seal damaged by ice machine
53: Flooring throughout kitchen is heavily damaged
53: Window cracked by front entrance
Additional Comments
Complaint answered: complainant stated that they ate at the restaurant on August 30th and the establishment was in poor condition with buildup on surfaces, foul odor and mice running through the dining room. Observations and employee comments: Employee stated that they may have mice but is unsure. Slight acidic odor present upon entering but not foul. Mouse droppings observed in kitchen area. No live mice heard or seen.
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
NA
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
OUT
20 Proper cold holding temperatures
Observations
NA
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
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
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
