7: Observed employee handle fried fish ready for a to-go order with their bare hands
Corrective Action: discussed proper hand washing with employee
Corrective Action: discard fish 2 lbs
8: Hot water is unavailable at the only hand sink in the kitchen
Corrective Action: 24 hour notice has been given to repair hot water issue, place work order for hand sink
Corrective Action: a follow up inspection is required
36: Observed a large gap between the ground and bottom of back door of kitchen
47: Observed excessive buildup of food debris on shelves of Reach-in Coolers and Low Boy Cooler
51: No covered trash can in women's restroom
53: Observed an open drainage area in front of ice machine with exposed piping and chipped floor tiles
53: Observed excessive buildup of black particles around ceiling vents in kitchen
53: Observed large sections of missing floor tiles throughout kitchen arean
Additional Comments
Follow-up will be done in 24 hours to check hot water at hand sink in kitchen
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
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