6: Employee changed tasks several times, including leaving kitchen and coming back in and removing food from oven without washing hands. Gloves were removed and hand sanitizer was used. Consulted with employee about proper hand washing procedures.
8: No individual hand towels at hand sink. Individual hand towels were provided to hand sink. It appears that the prep sink is being used as a hand sink. Hand soap and hand sanitizer being stored at prep sink. Discussed that hand washing should only be taking place in hand washing sink.
11: Dead fly on the ice in ice machine. Dead fly was removes along with contaminated ice.
14: Only sanitizer well was set up. Discussed with employee why sanitizer well was only set up. Employee stated they were using that well to sanitize tables / food contact surfaces. Sanitizer had “0” reading. Employee refilled sanitizer well with fresh sanitize water. Final reading 200 ppm.
19: Gravy with sausage on hot bar was below 135 degrees F. Reheated gravy above 165 degrees F.
26: Hand sanitizer stored on prep table / sink. Properly stored hand sanitizer.
37: Prep table with sink used as storage area. for employee products and desk items. Cord from speaker wrapped around seasoning bottles on table. Employee bag stored in front of seasons for food.
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
COS
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
COS
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
COS
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
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
