6: 1200-23-01-.02(3)(a) Employee observed coming in from outside, rinsing hands with water in 3 compartment sink. CA: trained employee on how and where to properly wash hands
8: 1200-23-01-.06(3)(a) Hand sink has no running water. CA: a 24 hour follow-up will be conducted
13: 1200-23-01-.03(3)(b)1. Raw chicken stored to close to mozzarella in reach-in fridge? CA:
13: 1200-23-01-.03(3)(b)1. Bag of open raw shrimp stored with ready-to-eat food in chest freezer. CA: shrimp was discarded.
21: 1200-23-01-.03(5)(a)7. Chest freezer has TCS foods not dated stored more than 24 hours. CA: food was discarded
36: 1200-23-01-.05(5)(k) Door is cracked open, has a hole
37: 1200-23-01-.03(3)(b)1. Personal water bottle stored with food on food shelf.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloth stored on prep table
47: 1200-23-01-.04(6)(a)1.(iii) Cutting board is discolored
47: 1200-23-01-.04(6)(a)1.(iii) Containers of raw chicken damaged in reach-in fridge
47: 1200-23-01-.04(6)(a)1.(iii) Reach-in fridge is dirty inside
47: 1200-23-01-.04(6)(a)1.(iii) Chest freezer is damaged
50: 1200-23-01-.05(4)(c) Wastewater leaking at 3 compartment sink
51: 1200-23-01-.05(2)(c)2. Ceiling tile missing in womens restroom
53: 1200-23-01-.06(5)(a) Missing ceiling tiles above prep table in kitchen
53: 1200-23-01-.06(5)(a) Walls are peeling off above reach-in fridges
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
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
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
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
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