1: PIC unable to properly demonstrate knowledge of food safety, warewashing, and due to numerous priorities there is not active managerial control of kitchen
14: 0ppm sanitizer for triple sink. CA not enough tablets placed per instructions for gallons of water in basin. Corrected
14: Employee setting up triple sink with only wash and sanitizer basins due to last compartment not having a stopper available. CA Explained that dishes still had to be properly wash, rinsed, and sanitized and a modified stopper could be used until one is purchased
15: Baked goods such as bagels, muffins, and bread out in guest self serving area being kept for re-serving. CA explained and trained employee that any unsealed food cannot be kept for reserving the next day. Embargoed
19: Canadian ham at 125F in chafing dish, placed 30 min ago. CA embargoed
20: Single serve cream cheese at 60F in guest area. CA must be held at 41F or below. Embargoed
26: Unlabeled chemical spray bottle stored next to coffee cup lids on kitchen counter. CA had moved and labeled
26: Hand sanitizer containers stored on countertop next to clean plates and food chafing dishes. CA explained proper storage and had moved
33: Commercially cooked omelets thawing at room temperature, at 31F
37: Boxes of waffle mix stored on floor of dry stock area
46: No test strips available for sanitizer
46: Sanitizer basin does not have stopper or working closure
47: Bottom of juice cooler extremely dirty with built up liquid
53: Floor under reach in cooler and reach in freezer very dirty
53: Drawer next to oven badly damaged
55: Current permit not posted
56: Last inspection not posted
Additional Comments
No comments
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
NO
6 Hands clean and properly washed
Compliant
Observations
NO
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
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
15 Proper disposition of unsafe food, returned food not reserved
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
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
