1: No designated person in charge present and several priority violations. CA spoke with manager about designating PIC and training
6: Employees not washing hands between prepping food and other activities such donning gloves, no soap or paper towels available at hand sink. CA explained proper hand washing and glove use
8: No soap or paper towels provided at hand sink. CA soap and paper towels provided
8: Access to storage room handsink blocked by heavy large planter. CA must have moved
11: Dented can on shelf with good cans in storage area. CA removed
11: Ice condensate from walls on ice creem freezer built up in open box and bag of cookies in ice cream freezer. CA embargo 5lbs
14: 0ppm QA in triple sink. CA explained proper ratio from instructions on back of bottle or using chlorine since chlorine test strips are present
14: Employees are only washing and sanitizing dishes. CA Explained proper wash, rinse, sanitize, and air dry procedures
14: No sanitizer available at back triple sink. CA sanitizing tablets provided
19: Eggs in warmer at 110F, removed from oven 15 min ago. Warmer at 109F. CA had reheated
26: Unlabeled chemical spray bottle with clear liquid store on shelf near boxes of cafe delight. CA moved to correct location
43: Single service plates stored face up in self service area
46: No QA test strips present for sanitizer in sanitizer basin
47: Large amount of ice build up on walls of ice cream freezer
Additional Comments
No comments
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
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
