1:
PIC does not demonstrate knowledge. Knowledge question sheet provided.
2: No employee illness policy present.
6: Observed PIC dump trash and enter the establishment without washing their hands.
14: Observed a severely stained cutting board at the prep station with deep grooves present.
35: Observed bottles of sauce without the proper labels. Unlabeled food items in pump bottles at the hand washing station near the side door.
42: Observed several dish rags improperly stored and soiled.
45: Observed water and food build up at the bottom of the prep cooler. The station for ice cream toppings needs to be cleaned. The blizzard machines need to be cleaned. The slush machine and bottles need to be cleaned. The cutting board not in use near the side door is severely stained and has deep grooves. Ice build up in the walk in freezer.
48: Low hot water pressure at the hand washing station near the ice cream/blizzard/slush making area.
52: Observed the sliding dumpster door and dumpster gate open.
53: Observed dirty walls behind the blizzard topping area and back of house. Dirty floors near the three compartment sink.
54: Observed dirty vents in the back of house near the three compartment sink.
55: Post the current permit.
56: Post the most recent inspection report.
Additional Comments
Due to priority violations, a follow-up is scheduled in 10 days.
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
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NO
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
35 Food properly labeled; original container, required records available
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
48 Hot and cold water available; adequate pressure