1: PIC did not display basic food knowledge of cold holding temperatures and cooking temperatures
CA: Employee was trained
6: Employee was observed grabbing a piece of raw chicken with gloves and did not wash hands before swapping gloves to grab another piece of raw chicken
CA: employee was trained
8: No hand-sinks in cooking area are adequately supplied
CA: paper towels placed at sinks with sign indicating which will be used to wash hands
13: Raw fish in walk in cooler being stored above cooked chicken
CA: Employee organized fish and chicken into correct order
16: Cooked raw chicken on grill was temped at 148F
CA: chicken was recooked to an internal temperature of 165f
20: Cooked Rice and sour cream in prep cooler #1 both temped at 48F
CA: PIC embargoed food and placed work order for cooler
20: Prep cooler in bar area is not working, coleslaw was reading 58f, sour cream at 57f , cantelope 58F, corn beef 52f, lettuce 58F, sliced tomatoes 54F, hardboiled eggs 58F
34: No visible working thermometers in coolers in grill area
37: Single use cup with beverage being stored next to single use items in storage area
37: Food being stored on the ground in walk in cooler
43: Single service items being stored on the ground in storage area
45: Can opener in dishwasher area has excessive buildup
46: No test strips available at washing station
51: No sanitary receptacle in women’s bathroom
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
OUT
16 Proper cooking time and temperatures
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
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
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
