7: Observed employee prepping ready to eat foods with bare hands in the prep line station
Ca: training employees on no bare hand contact with ready to eat foods and had employee wear gloves
8: Hand sink blocked by multiple pans sitting on it
Ca: pans moved and hand sink made accessible
14: After discussion with person in charge, employees wash dish ware in middle compartment and rinse in right compartment. Must set up 3 comp sink as wash, rinse, and sanitize
Ca: trained employees on setting up 3 comp sink to wash, rinse, and sanitize
20: Chicken breasts in open line cooler #1 stated to be made at 4 am is 53F. Must be at 41F or below
Ca: embargoed
21: Chicken breasts stated to made yesterday has no date mark
Ca: date mark
21: No date marking on sausage links stated to be prepped yesterday
Ca: date marked
23: No consumer advisory statement on menu and no asterisk on burgers indicating that it is cooked to order
Ca: person in charge stated they will add it to their menu
36: Back door propped open with no pest protection
37: Employee water bottle stored on top of prep table next to steamwell
41: Knife stored in between prep table and prep cooler
45: Cutting boards in the prep line are severely worn
46: No test strips available for sanitizer
47: Dry storage shelves are dirty
47: Walls and floors of reach in cooler #1 are dirty
53: Walls near dishmachine are dirty
53: Ceiling in the kitchen is dirty
53: Exhaust hood filters are dirty
55: Current permit not posted
57: 1200-32-01-.03(1) No smoking sign on back door and front door
Additional Comments
No comments
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
NO
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
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
