8: Hand wash sink behind dish machine is obstructed and has dirty pan in it. Cos by pic moving obstruction and pan from sink.
13: Upon arrival, observed raw beef being rinsed in mop sink. Cos by pic discarding 50 lbs.
13: Pan of raw chicken stored touching containers of cooked noodles and other rte foods in wic. Cos by pic rearranging wic and discussing safe food storage.
20: Carton of heavy cream sitting out not bring used on shelf above pc in prep area. Temped 63 F. Cos by pic discarding and discussing propermcold holding.
26: Unlabled spray bottle containing reddish brown liquid sitting in shelf next to dishes. Pic said it was a cleaning chemical. Cos by pic labeling and storing elsewhere.
37: Two large pans of raw chicken stored on floor under shelf in wic
37: Employee drink stored in ric beside and above foods meant for public
39: Several used clothes present throughout kitchen not placed in sani buckets
41: Several cups and dishes with no handle being used for scoops in various powdery foods
45: Food debris in hand sink up front
46: Active bug zapper placed on top of dish machine
Additional Comments
Spicymirchi.tn@gmail.com
Will email copy of permit for restaurant.
Will email democof knowledge, food storage fact sheets.
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
COS
Observations
OUT
13 Food separated and protected
COS
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips