8: Hand sink near 3 comp sink blocked by pans in front of it
Ca: items moved and hand sink is accessible
13: Raw Philly steak stored above meatballs in prep cooler #2
Ca: trained on proper vertical storage and moved items to proper location
13: Raw eggs and raw beef stored above ready to eat foods in walk in cooler
Ca: trained on proper vertical storage and moved items to proper location
19: Chili and marinara sauce in steamwell is 110F. Must be at 135F or above.
Ca: reheated and trained employees to reheat tcs foods to 165F before putting into steamwell
20: Mozzarella in bags and sausage in walk in cooler are at 46F. Must be at 41F or below
Ca: person in charge was able to turn down thermostat, left thermometer in walk in cooler and ambient temperature of walk in cooler is at 39F and able to achieve proper cold holding
34: No probe thermometer available
36: Back door has large gap crevice and no pest protection available
37: Employee water bottle stored on rack on top of boxes of condiments and dry foods
41: Knife stored between prep cooler and prep table
45: Cutting boards at the prep line have excessive cuts and is worn
46: No sanitizer test strips available
47: Shelves in dry storage are dirty
56: Current inspection report not posted
57: No smoking sign on back door
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
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
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot 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
IN
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
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
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
