14: The drink nozzles are not clean. Please soak, wash, rinse, and sanitize. The ice machine is not clean. Please discard ice and wash, rinse, and sanitize interior.
21: Date marking is not being observed. Please proper practice date marking. 7 day maximum hold and must include discard date. Example: 4/28-5/4
35: Foods are not labeled according to contents. Foods must be labeled according to contents if out of original packaging without an original label. This applies to foods in dry storage, refrigerator, and freezer. Several containers in refrigerator and freezer are not labeled.
37: Dry storage containers are not covered. Containers in the refrigerator are not covered and the ziploc bags are not clamped. Foods must be covered and closed.
42: Plates, bowls, saucers, and dishes must be inverted on the shelf.
45: The bottom of the freezer and the refrigerator is not clean. The toaster oven and the microwave are not clean. Please clean equipment interior and exterior.
51: The ceiling vents in the restrooms are dusty. Please clean and maintain cleanliness.
53: The wall behind the stove and the vent-a-hood are not clean. Please clean and maintain cleanliness.
1:
3:
4:
5:
Additional Comments
Safe food donation pamphlet given
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
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
IN
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used