14: The ice machine is not clean. Please clean ice machine. Discard ice, and wash, rinse, and sanitize interior and exterior.
21: Date marking system is not correct. Discard dates are not present. 7 day maximum hold. Example: 4/27-5/3.
35: All food containers are not labeled by contents. Please label all food containers by its contents.
45: Counter on 2 compartment sink and one sink is not clean. Stained cutting boards should be deeply cleaned or replaced. The floors in walk-in refrigerator and freezer are not clean. Please clean equipment and maintain cleanliness. Please monitor cutting boards at all cold holding stations. Please replace once too heavily grooved and stained.
51: The men’s restroom is not clean. Women’s restroom could use slight tidying. Please clean, and maintain cleanliness of all restrooms.
52: There is one left side lid missing on top of left side dumpster. The right side dumpster is missing both lids. The dumpster area is slightly unclean. Please replace all lids, and tidy dumpster area.
53: The floor is not clean in cook area. Food is observed underneath coolers on floor. Floor is not clean in other areas as well. The wall behind the cold bar in the corner is stained. The wall behind the fry station is stained. The ceiling by the 3 compartment sink is dusty. The mop sink wall is stained. Please clean and maintain facilities.
55: Permit is not posted. Please post current permit. Please renew for 2024 permit cycle.
1:
3:
4:
5:
6:
7:
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
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
