4: Observed cook drink from screw top bottle beverage, replace cap, and place on line cooler cutting board; Corrective Action: discussed proper drinking areas with person in charge
6: Observed employee drink from bottle while wearing gloves and begin prepping food without changing gloves, washing hands; Corrective Action: trained
8: Front hand sink has no hot water supplied; Corrective Action: work order put in for sink. A follow-up inspection will be conducted regarding hand sink.
11: Observed spoiled, unidentifiable sealed product covered in black, microbial-like substance leaking through cardboard box stored next to and over usable consumer product (eggs, mushrooms, burger buns); Corrective Action: embargoed 5 lbs
20: Sliced tomatoes (50 F) feta cheese (50 F) held in line cooler at temperatures exceeding 41 F. Line cooler has ambient temperature of 46 F. Person in charge states foods were prepped at 4 PM; Corrective Action: temperature sensitive foods moved to functional reach-in cooler. Maintenance order placed for cooler. A follow-up inspection will be conducted regarding line cooler temperatures.
20: Observed shrimp (50 F) and crab meat (54 F) held in mini line cooler at temperatures exceeding 41 F. No thermometer provided in mini line cooler to confirm internal temperature; Corrective Action: removed items to functional cooler, work order put in for cooler. A follow-up will be conducted regarding maintenance of cooler.
26: Observed air freshener, stainless steel cleaner, bleach, detergent, and floor cleaner stored over raw pasta on hallway rack; Corrective Action: rotated items, discussed proper chemical storage with person in charge
33: Lasagna thawing on top of pizza oven
34: No thermometer in walk-in cooler
34: No thermometer in mini line cooler
36: Observed gnats flying in kitchen, stuck to multiple sticky traps throughout kitchen
37: Observed bulk container of sesame seeds stored uncovered on spice rack below personal items
39: Wet wiping cloth stored on cutting boatd
43: Ramekin used as scoop in feta cheese, parmesan cheese
47: Excessive food build-up observed on mounted can opener blade
47: Walls, hood system, and exterior/interior of multiple coolers covered in excessive debris
53: Basin of dish hand sink is chipped
53: Damaged floor tiles throughout kitchen
53: Heavy ice accumulation observed in reach-in freezer
53: Excessive dust build-up on ceiling tiles and intake vent above food preparation surfaces in kitchen
56: Inspection report from 2021 posted
Additional Comments
A follow-up will be conducted regarding cold holding temperatures and the front handwashing sink. Repeat priority documentation given to person in charge.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
OUT
11 Food in good condition, safe, and unadulterated
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
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
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
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
Observations
OUT
53 Physical facilities installed, maintained, and clean