1: 1200-23-01-.02(1)(c) Pin charge not able to demonstrate active managerial control due to answering questions regarding food safety and numerous critical item violations. CA: trained person in charge.
8: 1200-23-01-.06(3)(a) No soapat the hand sink in the kitchen.
11: 1200-23-01-.03(1) Several severe damaged cans of pinneapple, strawberry topping and artichoque hearts stored on shelves to be used. CA: removed of the shelves.
19: 1200-23-01-.03(5)(a)6. Meatballs@127 F and marinara sauce @130 F on stove. CA: reheat at 165 F.
21: 1200-23-01-.03(5)(a)7. No date marked on lasagna, commercial food open and stored more than 24 hours in the Walk in cooler . CA: trained employee.
26: 1200-23-01-.07(2)(a) Spray bottle with windex stored on prep table. CA: removed of the prep table.
34: 1200-23-01-.04(2)(d)9. No visible thermometer in Prep cooler in the kitchen
37: 1200-23-01-.03(3)(b)1. Personal water bottle (open) stored on prep cooler.
45: 1200-23-01-.04(1) Cutting board with many and deep cuts
46: 1200-23-01-.04(5)(a) Excessive build on top of dish machine.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive build up on can opener blade.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
