6: Observed employee touching their pants on food line.
CA: Had employee discard gloves and wash their hands and don fresh gloves.
6: Observed employee placing bacon on cook trays barehanded. Employee wiped hands on pants leg.
CA: had employees wash hands and don gloves.
37: Noticed employee’s cell phones on main prep line. Had employee remove phone and throw away gloves and re-wash hands.
37: Employees cell phone and keys stored on top of cooler behind front counter.
47: Drink machine in lobby is excessively dirty.
53: Floor in kitchen slippery.
53: Kitchen throughout is dirty
53: Men’s Bathroom mirrors excessively dirty.
55: Recent permit not posted. Unable to locate current permit. Request new permit. Advised pic to post most current permit.
56: Most recent inspection not posted. Picture frame broke, pic to get new frame. Advised pic to post most recent inspection.
Additional Comments
Routine and complaint:
Customer complained at 900 today. They ordered breakfast and once to the drive thru, noticed employees not wearing gloves handling food barehanded. They also noticed employees wiping their hands on their pants and touching their faces and not washing their hands.
Complaint investigation tied into a regular routine inspection. Upon inspection, I did observe employees contaminating their gloved hands by touching their clothing while in food prep areas. Violations were corrected immediately by discarding gloves and washing hands for a fresh pair of gloves. Further observation took place for repeat violations. Education was given to those employees. Discussed complaint and violations during visit with Pic.
All employees handling RTE foods and assembling RTE foods had gloves on. No bare-handling of RTE foods observed.
Items of complaint were observed during inspection.
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
