13: Raw chicken stored over Ready to eat whipped cream and yogurt drinks. Corrective action- trained and moved.
13: Raw beef patties stored over fully cooked beef slices in grill cooling drawers. Corrective action- trained and moved.
14: Employees observed washing dishes without sanitizing. Corrective action- trained , sanitizer basin now reading 100ppm of chlorine, dishes rewashed
20: Bottom of prep cooler is reading 11°C or 53°F. All foods in bottom prep cooler is reading above 41°. Corrective action- all tcs foods (cut spinach, fresh mozzarella, cooked beef with vegetables) embargoed 10 lbs. Mozzarella and pepperoni just placed in cooler 1 hour ago moved to low Reach in cooler. Bottom of prep cooler can not be used for temperature controlled foods until repaired. Follow up inspection within 10 days.
26: Several spray botyles with cleaner stored with and next to drinks, straws and cups. Corrective action- trained and moved.
35: Two large containers of white powder and silver bowl with white powder in back prep area not labeled.
37: Employee bottle of water stored over open prep cooler in back of kitchen.
39: Wet wiping cloth stored on prep cooler back and prep table by Walk in cooler
43: Several containers of single service items stored on floor in dining area by restrooms.
43: Single service containers and pizza bixes stored on floor of storage room.
45: Heavy staining and scoring on prep cooler back cutting board.
47: Can opener covered in food debris and metal shavings.
53: Excessive buildup of grease and food debris under cookline
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
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
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean