1: PIC does not have Active Managerial Control of food systems in establishment due to numerous critical items violations. CA: trained person in charge. Also, is highly recommended that PIC and the employees go to the food safety class at the Health Department.
2: PICdoes not have the knowledge of symptoms of foodborne illnesses, employee health policy is not available. CA: Employee health policy emailed to PIC.
4: Employee eating at prep tables with plates for customers. CA: Discussed with the PIC.
6: Employee touching ready to eat food and did not wash hands after eating. CA: Discussed with PIC.
Employee rinsed off hands in the 3 compartment sink. CA: Discussed with the PIC.
13: Raw ground beef stored above mozzarella cheese and tomatoes in the Walk in cooler. CA: raw ground beef moved to another shelf.
13: Raw eggs stored above gluten free pizza dough in the refrigerator. CA: raw eggs were moved to bottom shelf.
14: Observed employee washing utensils without sanitizing them. CA: Discussed with the PIC.
20: Meatballs @ 46F and Marinara made the fresh tomatoes (day before) @ 59F. CA: meatballs moved to the freezer, marinara was discarded.
26: Spray bottle with windex stored on the same shelf with to go boxes for pizzas. CA: windex was moved to another area.
26: Several medicines and mouth wash stored on shelf next to food and above prep table. CA: items were removed of the shelf.
35: Unlabeled food containers on shelf in the back area.
37: Pizza doughs stored on the floor in Walk in cooler .
37: Personal drink with screw top cap stored on shelf with food gloves and utensils.
45: Ice build up in reach in freezer.
50: Waster water leak from dish wash system (3 compartment sink/dishwaher)
54: Personal jacket and purse stored on box of single service containers in the bar area.
57: “No Smoking” signs or the international symbols are not conspicuosly posted at every entrance.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
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
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
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
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
OUT
26 Toxic substances properly identified, stored, used
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
