8: Hot water faucet is turned off at kitchen handwash sink. Provide warm water (100F) for proper handwashing
14: Dishmachine is dispensing 0ppm chlorine sanitizer when tested multiple times today. Use test strips and monitor dishmachine to ensure it is sanitizing at least 50ppm chlorine. In addition, wiping cloth bucket is empty upon arrival. Store wiping cloths in sanitizer solution when not in use. The sanitizer bucket was prepared during inspection.
Auto Chlor arrived during inspection and corrected machine.
20: Raw shell eggs sitting at room temperature (74F) during inspection. Store raw shell eggs refrigerated at 41F or below. Manager stated eggs have been out approx 2.5 hours and were placed back in refrigeration unit for cold holding.
37: Food items uncovered in freezer. Cover foods to prevent contamination.
37: Discontinue storing sheet pan on top of trash can at cook line to prevent contamination.
41: Ice scoop is stored on top of ice machine that is not cleaned routinely. Store ice scoop in/on a surface that is cleaned/sanitized on a routine basis.
42: Discontinue storing/stacking dishes wet. Properly air dry dishes to prevent contamination.
47: Black substance on inside top of ice machine. Clean and sanitize on a more routine basis to prevent contamination.
53: Floor tiles cracked in kitchen and walk in floor is in poor repair. Repair or replace to ensure floor is easily cleanable and smooth.
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
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
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
