8: Front prep area sink blocked by trash cans, cart; Corrective Action: removed obstructions, discussed leaving sink accessible
8: Rear hand sink by three compartment sink missing soap. Rear hand sink by window out of paper towels; Corrective Action: stocked items
11: Observed pan of moldy fried chicken held in walk-in cooler— no date provided on pan; Corrective Action: embagoed
21: Observed milk in walk-in cooler with factory expiration date of 4/16/24; Corrective Action: embargoed
21: Bucket of chicken stored in reach-in cooler with no date mark— person in charge could not verify when prepped; Corrective Action: embargoed
21: Quart container of tomato salad mixture stored in reach-in cooler with no date mark; Corrective Action: embargoed
21: Quinoa held in reach-in cooler with date mark of 3/4; Corrective Action: embargoed
26: Observed sanitizer bucket containing 50 PPM bleach solution stored directly on top of bulk salt container; Corrective Action: moved sanitizer bucket, discussed proper storage of chemicals
37: Observed employee food stored with customer product
41: Observed scoop fully immersed in self-rising meal
43: Observed ramekin used as scoop in farro bucket
46: Leak from three compartment sink accumulating in pan
47: Interior of ice machine has black build-up
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
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
IN
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
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips