6: Employees are unable to wash hands properly due to having only hot water at hand sink. New faucet was installed on hand sink.
8: Cold water handle at hand sink was not working. There was only hot water at hand sink. Unable to wash hands properly due to only having hot water at hand sink. Permit revocation letter will be requested due to this violation being noted on 2 consecutive inspection reports in a row. New faucet was installed on hand sink.
11: Precooked eggs in chaffin pan were discolored black and brown. Embargoed eggs.
19: Eggs were hot holding at 128°F and appeared discolored. Embargoed eggs.
20: Yogurt in ric on breakfast bar was temping between 45-50°F. Embargoed yogurt. Front of ric was reading 50°F where as the back of the ric was reading 40°F. Discussed with owner to turn ric down more or only keep 2 rows of yogurt in the back of the ric.
37: Left over breakfast food left for employees was stored with food for establishment in first frig. Owner stored food with other employee food in second frig.
43: Coffee stiring sticks not wrapped or protected located at coffee station.
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
OUT
6 Hands clean and properly washed
COS
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
COSRepeat
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
COS
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
NA
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
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used