| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code. |
| 8 |
Cooks need to wash hands when doing different tasks.
Observed cooks doing multiple tasks without proper handwashing. (PF) (2-301.14 - When to Wash *) |
| 15 |
Raw chicken needs to be segregated and separated from other foods in walk in.
Foods need to be covered and protected in walk in.
Mgr placed raw chicken trays on lower shelf and separated from other foods.
All foods and containers off the floor in walk in (P) (3-302.11 - Packaged and Unpackaged Food-Separation, Packaging, & Segregation *) (Repeat) |
| 23 |
Need date marking on food products in display case (PF) (3-501.17 - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking **) (Repeat) |
| 28 |
First aid supplies next to food products in prep area.
Mgr removed first aid equipment from food prep area (PF) (7-208.11 - Storage-First Aid Supplies ***) (COS) |
| 36 |
Thermometers needed in all cooling units (C) (4-203.11 - Temperature Measuring Devices, Food-Accuracy**) |
| 49 |
Rear prep tables and cutting boards need cleaning.
Flattop and grill area have debris and grease. (C) (4-601.11 (B)(C) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils) (Repeat) |
| 55 |
Floors in the rear prep and grill area need frequent cleaning. (C) (6-501.12 - Cleaning, Frequency and Restrictions) (Repeat) |
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge
