8: Observed food prep items obstructing hand washing sink— paper towels provided inaccessible; Corrective Action: removed items, restocked towels
20: Observed eggs stored at room temperature n top of mini line cooler, person in charge could not secify how long they were left out; Corrective Action: embargoed5 lbs, discussed potential time policy for eggs in future
21: Observed chicken breast prepped day prior with no date mark; Corrective Action: person in charge labeled item, stated everything is prepped Wednesdays— discussed 24 hour date marking
21: Multiple unlabeled items prepped prior day throughout kitchen. Discussed with person in charge the importance of date marking.; Corrective Action: embargoed 20 lbs
26: Observed unlabeled chemical bottle filled with yellow liquid stored in pizza prep station; Corrective Action: removed, labeled
34: No thermometer provided for mini line cooler
35: Observed multiple unlabeled bulk storage containrsin pizza prep area
37: Observed cut potatoes in water stored in hand washing sink
37: Observed potatoes and eggs stored on ground of walk-in cooler
42: Observed wet nesting of glasses, dishes
43: Observed to go containers not stored inverted (facilitating accumulation of debris)
50: Observed wastewater leaking on to floor from wash side of sink
53: Observed multiple ill fitting ceiling tiles and broken light shields in food preparation area
Additional Comments
A copy of TPHC form was given to person in charge to be applied to eggs in the future.
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean