14: The cutting boards are deeply stained and grooved. Please deeply clean or replace cutting boards.
20: Several foods on the pizza prep station, salad station, and cooked pizza station are above 41 degrees. All cold holding foods should be 41 degrees or below.
37: Uncovered bowl of tossed salad in walk-in refrigerator, uncovered salad mix in salad station cooler, and containers on the floor in the walk-in refrigerator. Please cover all items in any cooler, and place items on shelves in walk-in refrigerator.
45: The back deep freezer has ice buildup inside and mold buildup on exterior seam sealant. Please maintain cleanliness of equipment on interior and exterior. Dough is being stored in garbage bags in garbage containers. Food must be stored in food grade material only.
51: Ceiling vents in both restrooms are dusty. Ceiling vent in women’s restroom is slightly loose and hanging from ceiling. Please clean and repair ceiling vents.
53: Floors, walls, and ceilings are not clean. Ceiling fixture is dusty in main kitchen area and tiles are loose in salad station area. Please clean, repair, or replace dirty and/or damaged areas.
57:
1:
3:
4:
5:
Additional Comments
Safe food donation pamphlet given
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
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
IN
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
