8: 1200-23-01-.06(3)(a) Hand wash sink next to 3 compartment sink does not have cold water.
20: 1200-23-01-.03(5)(a)6. Shredded cheese, milk, okra, and gravy in white Reach in cooler were held above 41*- corrective action pic turned cooler temperatures down and embargoed
21: 1200-23-01-.03(5)(a)7. Roast beef and debs chicken in Walk in cooler past 7 day allowance - corrective action embargoed
34: 1200-23-01-.04(2)(d)9. No thermometer in Reach in prep cooler
36: 1200-23-01-.05(5)(k) Back door is not self closing and the seal at the bottom is damaged.
Live Roaches seen under 3 compartment sink.
47: 1200-23-01-.04(6)(a)1.(iii) Floors under prep tables, grill, and steam tables excessively dirty.
Door seal on white Reach in cooler excessively dirty.
Additional Comments
Spoke with PIC about proper glove use and bare hand contact with food in response to complaint.
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
NO
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
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
NA
27 Compliance with variance, specialized process, and HACCP plan
