8: No soap at hand sink in kitchen. CA soap provided
11: Many (15) moderately and severely dented cans on stock shelf with good cans in stoage room. CA embargoed all
14: 0ppm chlorine in dishmachine. CA advised employee to set up and use triple sink to wash dishes until dishwasher is serviced
20: Unopened commercially bagged diced potatoes at 65F improperly thawing in standing water in triple sink for 1hr. Employee stated that potatoes were pulled from the freezer this morning to be cooked after thawing. CA directed employee to cook thawed potatoes and recommended thawing in reach in cooler or if thawing using water, to ensure that running water is used and product temperature is monitored to ensure it remains below 41F
20: Several large boxes of raw shell eggs stored on shelf in stock area, egg temperature at 76F. employee stated they were unaware of when delivered but were here when they arrived at 5:30am. CA embargoed all eggs
20: Chopped tomatoes at 48F at omelette station, were placed at station at 6:30, temped at 7:20am. TCS food was not placed on time policy as recommended during last inspection. CA embargoed and trained on placing all TCS food on TPHC time policy
34: No visible thermometer in reach in cooler 1 or reach in freezer
37: Apples not protected from contamination with with sneezeguard or via cling wrap in guest self serve area
48: Very low water pressure at hand sink in kitchen
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
OUT
11 Food in good condition, safe, and unadulterated
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NA
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
48 Hot and cold water available; adequate pressure
