6: No one was washing their hands until someone yelled out that employees needed to wash their hands. Observed 2 employees during inspection on their phones and they never washed their hands. Observed employee throwing away drinks and they never washed their hands. Observed employee pull up their pants several times back in the kitchen area and they never washed their hands. All of these occurrences happened in the food prep area in the kitchen. Discussed when to wash hands with pic.
8: No disposable hand towels at hand sink up front behind register. Pic provided hand towels to dispenser.
22: Stickers on lettuce containers (tphc) located on make line stated to discard at 12:48 pm. The containers of lettuce on make line were new. It was 12:53pm and I stated that they needed discard their lettuce. Pic discarded lettuce. Discussed tphc policy and proper date/time for items on tphc policy
29: Observed pickle juice being pored down the hand sink from container of pickles. Discussed where to drain pickle juice with pic.
29: Ice and brown liquid in hand sink up front. Discussed with pic.
37: A copious amount of employee drinks stored throughout kitchen and beside / above make lines and on food contact surfaces.
39: “0” reading of chlorine in sani buckets. Pic changed out sani buckets.
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
COS
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
COS
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
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
COS
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
29 Water and ice from approved source
Observations
OUT
29 Water and ice from approved source
Observations
OUT
37 Contamination prevented during food preparation, storage and display