6: Observed employee touch nose then proceeded to put on gloves WITHOUT washing hands
Corrective action: trained employee on proper hand washing And had employee wash hands
8: Large pots and pans sitting on top of hand-sink allowing employees not having the ability to wash hands
Corrective action: items moved and hand sink made accessible
13: Raw philly meat stored above cooked rice in prep cooler 2
Corrective action: moved to proper storage
14: There is no sanitizer in the establishment in the facility
Corrective action: had person in charge go to the store and buy sanitizer and told him that there MUST ALWAYS be sanitizer in the establishment at ALL TIMES or the permit could be suspended if no sanitizer is available
26: Roach killer spray stored in the establishment besides the 3 comp sink
Corrective action: told establishment cannot treat for their own pests and must call professional pest control to treat for pests. Roach spray taken out of establishment
36: Back door has large gap crevice with no pest protection
37: Boxes of food stored in the floor in the walk in cooler
52: Dumpster doors left open
53: Exhaust hoods by grill are dirty
57: No smoking signs not posted at all entrances into the building
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
