1: PIC could not demonstrate knowledge about the food code.
2: No employee illness policy on hand during inspection.
6: Observed employee prepare cooked wing plates. Employee then leaves station and comes back to station with the same gloves on. Employee did not wash hands or change out gloves.
8: Handwashing station near drive thru paper towel dispenser does not work.
14: Employee cell phone laying on the cutting board as sandwiches are being prepared. Also food contact surfaces are not clean.
18: PIC could not explain the cooling down procedure for cooked wings in a tub cooling off.
20: Improper cold holding temperature for tomatoes, lettuces, onions, and cole slaw.
35: No labeling on containers of corn meal, flour, etc.
38: Employees not wearing hair restraints.
44: Cook not properly wearing gloves. Observed cook pulling up his pants while preparing a customer order.
45: Food and non-food contact equipment not clean.
53: Establishment walls and ceiling has dust, grease, and food debris. Establishment needs a clean cleaning.
Additional Comments
Given safe food donation pamphlet .
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
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
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
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
38 Personal cleanliness
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean