6: Observed dish washer move from washing dirty dishes to putting away clean dishes without changing gloves or washing hands; Corrective Action: trained
8: Observed line hand sink to be used for dumping food waste at beginning of inspection— sink was clogged; Corrective Action: removed food waste to make sink accessible
13: Observed raw shelled eggs stored over juice in walk-in cooler; Corrective Action: rotated product, discussed proper vertical storage with person in charge
20: Diced tomatoes (58 F), salmon (60 F), sliced turkey (59 F) held in line cooler 1 at temperatures exceeding 41 F; Corrective Action: embargoed 25 lbs, maintenance order put in for cooler
22: French toast batter, buttermilk pancake mix, tomatoes, on time policy held without proper stamp on first walkthrough; Corrective Action: embargoed, discussed tagging items accurately when held on time policy
33: Observed salmon in reduced oxygen packaging thawing unvented
37: Employee yogurt stored with food in line cooler 2
41: Observed scoops stored in stagnant water beside grill top
42: Observed wet nesting in dish area
43: Observed coffee filters stored uncoverd
43: Observed to go containers stored right side up on line
45: Cutting boards with excessive grooves, build-up in use
53: Multiple items in walk-in freezer contaminated by ice caused by leak from condenser
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
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
