6: Employee did not wash hands before returning to work in the kitchen. Observed employee refill a customers drink without washing hands.
6: Observed employee scooping ice into a customer cup without washing hands and without using ice scoop. CA: spoke with employee about washing hands and using ice scoop.
13: Opened package of raw chicken stored directly next to containers of raw sausage patties. CA: moved.
13: Raw hamburger steak stored directly above gallons of mik and single service butter. CA: moved and discussed with PIC.
13: Raw shell eggs stored directly over containers of open hashbrowns inside reach in cooler 2. CA: discussed vertical storage hierarchy with PIC. Moved.
13: Raw hamburger patties stored directly next to half gallon of chocolate milk in reach in cooler 1. CA: discussed proper utilization of vertical storage hierarchy.
20: Sliced tomatoes on rail of prep cooler temped at 45F at time of inspection. PIC stated the tomatoes had been placed on the rail 15-30 minutes prior. CA: moved tomatoes inside cooler.
43: Box of to-go containers stored directly on the floor in dry storage area.
45: Door to prep cooler where waffle mix is stored is not completely sealing.
47: Standing raw meat juice and blood on the bottom of reach in cooler 1.
47: Significant food buildup under grill tops. Buildup is on pans and shelf.
47: Standing water with food debris inside the bottom of reach in cooler 2.
47: Excessive food debris and rust on shelves and bottom of reach in cooler 1. Food debris also present on cooler doors and on seams of cooler 1.
49: Hose connected to three compartment sink without appropriate backflow device.
54: Back storage area smells of sewage.
55: Current permit not posted for public viewing.
56: Most recent inspection report not posted.
57: Observed employee using a vape inside the establishment.
Additional Comments
No comments
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
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
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
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
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
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
