10: 2280 Observed no handsink in the cookline, dishwashing area, or the server station (drinks). Corrective Actions: If you are able, designate one of the basins of the 2 basin sink on the cookline and at the server station as the handsink with a sign, soap, paper towels, and trash can. Please add a handsink at the dishmachine area for the dishwashing person. (10 Days to Correct)
1/10/23 - One basin of the 2 basin sink on the cookline and in the server station designated as a handsink with signage, soap, papertowels, and trash can. The handsink at the 3-basin sink has signage, soap, papertowels, and trash can. Dishmachine area still needs a handsink.
52: 2520 Observed food prep and dishwashing sink directly plumbed. Corrective Actions: A direct connection may not exist for a sink used for food, utensils, or equipment. Considering this establishment has been operating for years, you may change the plumbing now to be in compliance or when plumbing repairs are needed.
55: 2810 Peeling paint observed at the hood system. Corrective Actions: Please correct to establish a smooth, durable, easily cleanable surface. (90 Days to Correct)
1/10/23 - Corrected.
56: 3200 HVAC vents are dusty. Observed dust buildup on the ceiling. Corrective Actions: Clean these areas to reduce dust buildup. (90 Days to Correct)
1/10/23 - Corrected
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Beef stew
182 °F
Hot Holding
Salad in walk-in cooler
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
