8: PIC stated she is not using the hand sink for hand washing and is using the three comp sink for hand-washing due to the hand washing sink needing to be repaired. Talked with PIC that the handwashing sink is to be used for handwashing only and that the three comp sink is for dishwashing only and that until it is repaired to turn the water on and off for handwashing at the valves under the sink. Sink has paper towels and soap and the abilty to have hot and cold water its just turned off without using the valves to turn on.
13: Items in Frigidaire RIC stored haphazardly in RIC door. Raw bacon and eggs stored over RTE food.
21: Chicken soup in silver RIC cold held for twenty-four hours or longer not date marked/labeled
26: Hand sanitizer stored next to Klaws Aguas Frescas drink mix. Hand sanitizer and chemicals stored on shelf with seasonings for customers
37: Utensils at makeline stored haphazardly.
42: Pans above three comp sink are stacked wet. Utensils and equipment need to be airdryed before stacking.
45: Ice machine has black residue build up on inside walls
57: No Smoking sign not posted in restaurant
Additional Comments
Magic Chef RIF not working. PIC moved food items to a different freezer. Food items still frozen or temping at 32F or less.
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
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
NO
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
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
