6: Employee did not change gloves or wash hands before returning to kitchen after handling personal clothing item. CA: employee was trained.
6: Observed PIC washing hands in three compartment sink instead of at hand sink. CA: discussed with PIC.
14: Dishes are not correctly being sanitized. Washing and rinsing steps are being done correctly, but the sanitizing step was not done before placing the dishes next to the clean and sry dishes on the shelf. CA: discussed proper wash, rinse, sanitize technique with employees and PIC.
17: Gyro meat and chicken pulled out of the reach in cooler and placed directly on steam well at approximately 10:30 am temped at 54F and 56F respectively at 11 am. CA: discussed proper reheating procedures with PIC.
18: Cooked chicken, cooked the afternoon before, in reach in cooler 2 temped at 46F at time of inspection. CA: embargoed and discussed proper cooling methods.
26: Hot shot insecticide stored in kitchen. CA: discussed with PIC and had it removed from the kitchen.
34: Missing thermometers in multiple coolers.
35: Rice stored in reused tzatziki container without appropriate label.
37: Personal food items stored next to establishment food in lowboy cooler.
45: Cardboard boxes used as covering for the bottom of reach in cooler 2.
47: Back of the fryer is dirty with excessive food and grease build up.
51: Door on restroom is not properly self closing.
Additional Comments
No comments
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
OUT
6 Hands clean and properly washed
Observations
OUT
6 Hands clean and properly washed
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
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
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