13: Observed carton of raw shelled eggs stored on top shelf above Ready To Eat Foods such as cooked pasta and cheeses; observed opened carton of raw liquid egg stored on shelf above container of brownies. Corrective Action: removed and train proper raw food storage.
19: Several foods hot holding in steam well table such as clam chowder, tomato soup, mashed potatoes, and cooked onions reading below 135F. Corrective Action: reheated to 165F and placed at 140F.
37: Observed personal foods stored inside reach in coolers and walk in cooler directly beside and or above Store foods and clean dishes.
Additional Comments
**Retyped report and complaint due to original copy failing to upload per health space app crashing. Any item not listed under observed violation is in compliance**
Complaint states person observed: health inspection not visible to public, food was lukewarm, no one wearing hairnet or gloves, no one washing hands, and staff repeatedly contaminating hands by touching their person. During inspection I observed: all current permits and recent inspections are visible posted on wall near entrance; all food handlers wearing hats with hair pulled back and constantly washing hands properly when needed. All food handlers wore gloves when handling foods. Did not observe contaminated foods or hands during food prep.
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
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
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
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
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
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
37 Contamination prevented during food preparation, storage and display
