1: PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection.
14: Adequate cleaning and sanitation frequency not provided. Numerous food and non food contact surfaces dirty throughout fryer area, cook line, and food prep areas. Flavor syrup storage racks with old syrup build up, dripping onto numerous boxes and single service items. Numerous storage racks dirty, walk in cooler and freezer dirty. Recommend detailed cleaning regiment to help control cleanliness/sanitizing frequency.
17: Chili at 60°F in hot holding well. TCS foods intended for hot holding must be reheated to 165°F.
43: Single service items stored with flavor syrup dripping on them, making contact.
45: Cutting boards stained/poor repair on top of burger freezer in food prep area.
47: Excessive frost build up present in reach in freezer.
47: Sour smell coming from bottom of ice cream machine.
49: Water hose stretched from back of establishment, through dry storage area, and stored leaking near ice machine. Water puddling on floor.
53: Walk in freezer and cooler floor dirty with grime build up and food debris. Walk in cooler ceiling dirty with dust build up.
54: Employee personal items stored on food utensil rack near slicers, food containers etc. Personal items must be stored separately from food utensils and food contact surfaces to help avoid product contamination.
Additional Comments
See priority violations 1,14,17
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
NO
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
NO
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
Compliant
Observations
OUT
43 Single-use/single-service articles; properly stored, 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
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
