6: Observed employees grab raw chicken and raw chicken then switch gloves then touch ready to eat cooked foods WITHOUT washing hands
Ca: stopped employee, had employees wash hands and train on proper hand washing
7: Observed employee grab buns with bare hands at the cook line
Ca: employee stopped, had employee wash hands and wear gloves
7: Observed employees plating lettuce onto plate with bare hands
Ca: has employee wash hands and wear glives
19: Pork shank in hotbox in the alto sham is 115F. Must be at 135F or above
Ca: operator reheated to 165F on the alto sham
21: Sausages in walk in cooler dated 10/18/23. Cannot be held more than 7 days
Ca: embargoed
22: No time card or stickers on egg wash and batter stated to be on tphc policy And nothing notated that batter was on tphc policy
Ca: gave tphc policy, filled out correctly and time carded all tphc food items
34: Missing thermometer in reach in freezer
34: Missing thermometer in walk in cooler
36: Observed insects crawling in the walls at the dishmachine area
36: Observed insect crawling on wall at the cook line
41: Bowl being used as a scoop in bin of melons
41: Scoop stored in the standing water
47: Top celing guard at ice machine is dirty
47: Shelves in walk in cooler are dirty
53: Floor is dirty at the cookline
53: Floor is dirty at the dish machine area
55: Current permit not posted
Additional Comments
Establishment will send copies of current and past invoices for pest control. If not sent, a followup inspection will occur to ensure pest control is coming out to check for their pests.
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean