1: Multiple priority violations, difficulties correcting observed critical violation in a timely manner, excessive cold holding violations. CA: all items reviewed.
8: Hand sink by cook section and dish pit not supplied with soap. CA: resupplied.
11: Multiple damaged cans stored on dry storage shelf. CA: operator notified to have all damaged cans seperated prior to follow-up.
14: High-temperature dish washer reading 144 degrees. CA: maintenance ticket opened, and 3-compartment sink set up.
16: Cooked oyster off of grill reading 121 degrees. CA: Continued cooking to 145 degrees.
20: Salad Preptable-cooler not holding food at 41 degrees or lower. CA: Table flipped, and operator notified not to ise rails until proper temps can be maintained.
20: Cook line prep table cooler 1 rails not hold food at 41 degrees or lower. CA: Table flipped, and operator notified not to use rails until proper temps can be maintained.
21: Cooked ground pork cooked over 24hrs prior with no date mark. CA. Date marked.
21: Multiple vacuum packs of meat - not cold to the touch - scattered throughout the kitchen. CA: moved to Walk in cooler.
21: Open carton of liquid egg in Walk in cooler with unknown open date. CA: embargo.
23: Disclaimer asterisks not present on all foods that may be served raw or undercooked. CA: operator notified to update the menu, or cooked the food to proper temperatures.
26: Sanitizer bucket stored on tables next to clean dished and/or above ingrediets. CA: chemicals properly stored.
27: HACCP record not up to date - less than 1 month of documentation. CA: operator notified to rebuild HACCP logs.
27: Seafood being cryopacked. CA: exposed to air.
27: Operator states using a HACCP plan that has not been approved by the state. CA: operator provided a copy of the approved plan, and advised that the approved plan must be followed.
27: Vacuum packed meats not individually labeled. CA: labeled.
35: Unlabeled ingredient containing a yellow powder bin under storage shelf in kitchen.
36: Back door propped open.
37: Multiple employee drinks in assorted unapproved vessels throughout kitchen.
37: Grease droplets forming on oven hood.
39: Sanitizer bucket reading 0ppm QA.
42: Tongs stored with handle within splash zone of hand sink by cook station.
50: Hand sink by ice machine has slow leak at p-trap.
53: Ceiling tiles missing in female restroom.
57:
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
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
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
IN
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
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
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
