14: No sanitizer solution reading at three compartment sink. Sink is set up ( CA) add bleach to water
20: Cook pork sitting out at room temperature reading at 78F. Employee stayed it was the skin, but the meat part was still there. He stated cook a hour ago.( CA) place in cooler
21: Milk at wait station open and not full has a date mark of 11/30/2023 ( CA) embargo
26: Hornet and wasps spray stored in the bakery ( CA) PIC toss it in the trash
33: Thawing meat in standing water.
Near prep sink. Meat is still frozen. Must thaw in the refrigerator, under cold water, during cooking process or in microwave for immediate cokking
34: 1200-23-01-.04(2)(d)9. No visible thermometer observed in prep cooler across from deep fryer on cook line
34: 1200-23-01-.04(2)(d)9. No thermometer bisible for walk in freezer with raw meats
34: 1200-23-01-.04(2)(d)9. No visible thermometer in samsung refrigerator across form two compartment prep sink in the kitchen
34: 1200-23-01-.04(2)(d)9. No visible thermometer in refrigerator at wait station
35: 1200-23-01-.03(5)(a)7. Container on shelf of table on cooking area with a white crystal like substance unlabeled
37: 1200-23-01-.03(3)(b)1. Observed personal beverage and cake on prep cooler cutting board on cook line
37: 1200-23-01-.03(3)(b)1. Bottle water with seal broken on top of slicer near two compartment prep sink in the kitchen
41: 1200-23-01-.04(6)(b)1.iv Handle of scoop touching ice in ice machine at wait station
42: 1200-23-01-.04(9)(c)1. Knife stored in between wall and table on cook line
53: 1200-23-01-.06(5)(a) Build up of ice on fan in walk in freezer
56: Last inspecion report not posted in customer view
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
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
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
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
OUT
21 Proper date marking and disposition
Observations
NA
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
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
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
53 Physical facilities installed, maintained, and clean
