1: 1200-23-01-.02(1)(c) Inadequate control over multiple food safety risk factors.
4: Cigarette butts in various containers around kitchen.
6: 1200-23-01-.02(3)(a) Handling raw fish and changing gloves without washing hands.
8: 1200-23-01-.06(3)(a) Kitchen hand sink being used to thaw fish. Hand sink should be used for hand washing only.
14: Dish machine at 0 ppm. Will use triple sink to sanitize dishes.
19: Mac and cheese holding at 120, and baked potatos holding at 106. Reheated to 165F.
21: Inadequate date marking throughout kitchen.
26: 1200-23-01-.07(1) Unlabeled chemical bottle.
37: Food boxes stored on floor of walkin freezer.
41: Ice scoop stored in ice maker.
44: Observed cook rinsing gloves rather than changing them to wash hands.
45: Multiple food and non food contact surfaces in poor repair.
47: Multiple food and non food contact surfaces dirty.
49: 1200-23-01-.05(2) Leak at 3 sink faucet
52: 1200-23-01-.05(5) Excessive trash build up around building.
53: Building in poor repair throughout.
54: 1200-23-01-.06(3)(d) Excessive grease build up in and around hood.
54: 1200-23-01-.06(3)(e) Multiple employee drink cups in prep area. Employee beverages and food must be stored in a designated area to prevent contamination if food and utensils.
54: Unshielded lights.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
IN
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
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
