1: Person in charge had multiple critical violations and was unable to answer food safety questions
6: Employee changed task and gloves without washing hands. Another employee handled dirty pans then returned to serve food on the line without washing his hands.
CA: spoke to owner on phone about proper handwashing and he spoke to employees
8: No paper towels at front handsink, no hot water at front handsink
CA: Had employees replace paper towels. Hot water will require a follow up within 10 days
13: Raw chicken and raw beef stored above ready to eat vegetables in walk in cooler
CA: I had Employees move the raw meats to the bottom shelf
14: Food processors, slicers, meat mixer have old food on them and dirt equipment stacked on them On clean item shelf
CA: asked person in charge to wash dishes again and explained proper ware washing
19: Extra cooked chicken and gyro meat is left in pans on the right side of the flat grill. These items temped at 85-95 degrees, person in charge said all meats are reheated before service.
CA: had the employee at the grill discard 1lb of meat and turn the right side of the grill up to make sure new meats are held at 135 degrees or above
37: Boxes of rice stored on the floor
37: Personal drinks stored on prep table
39: Sanitizing bucket had a ppm well over 200 ppm
41: Scoop handles are touching powder in bulk containers. Using bowls with no handles for scoops in some powders
43: Single use silverware not all face down
46: Test strips are soiled and unusable. Will need to obtain new test strips
47: Dirt build up on walls and floors of walk in cooler
53: 3 compartment sink does not shut off, faucet dripping
55: Not posted
Additional Comments
Maryisaac17@gmail.com
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
OUT
6 Hands clean and properly washed
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
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
OUT
13 Food separated and protected
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
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
