1: Management does not control over the kitchen. There are several priority items marked on the inspection.
4: Employee eating in kitchen
Ca management discussed proper hygienic practices with employee and had him wash hands
8: No soap or hand towels at hand sink in server area
Ca replaced
9: Home canned jams in reach in cooler. Home canned pickled vegetables in walk in cooler
Ca discussed using food from approved source and jams were thrown away
14: Dishmachine at 154F. Must be at 160F or above
Ca will contact technician to have fixed
20: Ham at 48F on prep cooler across from ovens. Must be at 41F or below
Ca put cover back on prep cooler
21: Cooked garlic and oil in walk in cooler date marked 12-18-23 and 11-27-23. You cannot keep this product longer than 7 days
30: No variance for vacuum packing. They vacuumed packed cooked veal that was stored in walk in freezer. They vacuumed packed raw fish, raw chicken, raw pork stored in walk in freezer.
Ca discussed having an approved haccp and variance to be able to vacuum pack food. They threw away vacuum packed food.
37: Boxes of milk, chiles,etc stored on the floor in the walk in cooler beer.
37: Boxes of fountain drink syrups stored on the floor
37: Employee drinks stored on prep table in pastry kitchen
45: Standing water in bottom of prep cooler across from pizza oven
45: Severely worn cutting boards
53: Ceiling vent covers are dirty
53: Floor dirty behind ovens
55: Not posted conspicuously
56: Not posted conspicuously
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
9 Food obtained from an approved source
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
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
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
30 Variance obtained for specialized processing methods
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
