2: Employee illness/health policy is not posted and no knowledge of policy. Provide training and/or post policy for review.
11: Visible mold on sliced tomatoes in walk in unit. They are date marked “Friday”, but with no actual date. Discard moldy tomatoes.
20: Raw shell eggs are sitting out at 79F, and freezer is not frozen. Some TCS food at 49F in freezer. Maintain potentially hazardous food cold at 41F or below. Food was discarded that was out of range. Additional items still below 41 were relocated to alternate unit.
26: Spray bottle of what employee thinks is bleach water is unlabeled on counter across from cookline. Label toxics to prevent contamination.
37: Food uncovered in freezer. Cover food to prevent contaimnation.
37: Food on floor in walk in refrigerator and freezer. Store food six inches off floor to prevent contamination.
41: Food debris on knife rack on cookline. Clean and sanitize on a more routine basis.
45: Rusted shelving in refrigeration. Repair or replace to prevent contamination.
47: Clean debris from inside Sundae freezer.
47: Gaskets have accumulated food debris. Also accumulated food debris on shelving throughout kitchen. Clean on a more routine basis to prevent contamination.
52: Secure electrical outlet to wall near toaster.
53: Tiles missing in mop sink. Ceiling tiles are dusty in kitchen and dining area. Floor tile missing at cookline. Cove base in poor repair by three compartment sink.
53: Back door is propped open. Ambient air temperature inside is 85F. Keep doors closed to prevent vermin entry.
54: Replace missing ventilation filters at cookline
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
OUT
11 Food in good condition, safe, and unadulterated
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
NO
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
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
