6: Observed employee not use soap when washing hands
8: Back hand sink did not have paper towels.
13: Raw Eggs stored above onions in walkin.
14: Food storage bin lids are not clean, stored but has food residue. PIC does not know how to properly wash rinse sanitize the prep table after cutting raw chicken.
19: Egg rolls on steam table reading at 114 CA embargoed
21: Cooked noodles in walk in cooler Date marked 6/14 (CA embargoed noodles)
26: Hot shot bug spray sitting sit on shelf under prep table (CA disposed of can) Unlabeled chemical bottle with purple liquid under front steam table
34: 1200-23-01-.04(2)(d)9. Broken walk in cooler thermometer
35: 1200-23-01-.03(5)(a)7. Missing labels on sauces in cook area
36: 1200-23-01-.05(5)(k) Live roach in hand sink. Mouse droppings found on front line in storage area.
37: 1200-23-01-.03(3)(b)1. Unapproved drink cup with no lid or straw on prep table
39: 1200-23-01-.03(3)(d)4. Wipe bucket on front line has no sanitizer.
45: 1200-23-01-.04(1) Deep cuts on white cutting board. Heavy rust on shelving in walk in cooler
47: 1200-23-01-.04(6)(a)1.(iii) Ice machine has white residue on surface. Heavy rust on can opener
53: 1200-23-01-.06(5)(a) Damaged wall beside two door freezer on cookline. Damaged and dirty walls and floors throughout.
54: 1200-23-01-.06(3)(c) Unshielded light in cooking area
55: Curent permit is not posted
56: Most recent inspection not posted
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
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
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
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
