6: Server wiped hands on pants and handled money and did not wash hands before returning to serving food.
CA: asked server to wash hands and spoke to PIC about proper handwashing
6: Employee on grill changed gloves after handling raw foods and went to work with RTE foods without washing hands
CA: asked employee to wash hands and discussed proper handwashing with PIC
8: Front handsink by dishwasher has dishes stacked in it
CA: had PIC remove dishes and discussed that handsinks must remain clear and only be used fir handwashing.
20: Handmade waffle mix containing raw eggs and milk was on counter. Temperature was 72 degrees. PIC was unsure how long it had been out.
CA: Had pic discard had half a tub of waffle mix and spoke to her about leaving the mix in the RIC when not in use
21: Open half gallon of milk in ric is date marked 11/13/22.
CA: had pic discard milk
39: Wet and soiled wiping cloths laying on tables throughout kitchen
47: Bottoms of standing rics have dirt and old food build up
52: Dumpster door is open, opened bags of food and trash scattered around dumpster
55: Not posted
56: Old inspection report posted
57: No smoking sign missing from front door
Additional Comments
Riley0484@gmail.com
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
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
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
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
IN
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
