1: No active managerial control in FSE with multiple priority violations and no person in charge present. CA will reach out to speak with GM concerning kitchen observations as no person in charge present
2: Employees unable to demonstrate knowledge of health policy
4: Employee observed drinking from open cup in kitchen. CA explained proper eating, drinking to be done outsidof kitchen prep areas
6: Employee did not wash hands between drinking from open cup and handing food items. CA explained proper hand washing habits
6: Employees are not washing hands between cleaning, bringing back dirty dishes and prepping food. CA explained proper hand washing between tasks
8: No paper towels at bar hand sink. CA paper towels supplied
13: Raw shell eggs in open carton stored near ready to eat food in reach in cooler near dishwasher. CA discussed proper food storage and moved
14: Employee is not properly cleaning used cooking pans between use, employee is simply wiping down with cloth and reusing cook pan. CA explained proper ware washing
19: Cooked potatoes at 109F in self serve area, out for 1hr. CA embargoed
26: Chemical spray bottles stored hanging near coffee makers. CA had moved
26: Liquid bug spray stored in kitchen near handsink. CA explained that all pest control needs to be conducted by licensed company and had thrown away
26: Hand soap containers stored directly next to dishes at bar. CA had moved
33: Employees thawing frozen commercially made egg omelettes in prep sink and on top of oven. Discussed proper thawing methods
34: No visible thermometer in reach in cooler near door or lowboy cooler near door
37: Danish, salsa, and fruit mix stored without sneeze guard in self serve area
42: Handle of clean knife at drainboard of triple sink badly damaged and melted
46: No test strips available for triple sink
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
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips