6: Observed employee cutting squash leave cooking area, to enter freezer then return to cutting squash without washing hands before changing glovesCA trained employee on hand washing procedures
19: Baked chicken on line temped at 118F, was out for less than 2hours CA reheated chicken to 165F
20: Chicken salad on line temperature checked at 46F, curry chicken salad on line 46F CA had person in charge change out items, items were out less than 2 hours
20: Low boy on prep line reading at 60F, must be 41F or below CA work order for cooler
20: House ranch on salad bar temped at 53F, spring mix on salad bar temperature checked 58F CA person in charge put items on an ice bath, items had been out less than 2hours
37: 1200-23-01-.03(3)(b)1. Personal drink stored in dish washing area
37: 1200-23-01-.03(3)(b)1. Observed an open canned personal drink stored on storage shelves
39: 1200-23-01-.03(3)(d)4. No sanitizer detected in sanitizer buckets
42: 1200-23-01-.04(9)(c)1. Tasting spoons facing handle down
47: 1200-23-01-.04(6)(a)1.(iii) Black buildup on blade of can opener
47: 1200-23-01-.04(6)(a)1.(iii) Black buildup on interior walls of front ice machine
53: 1200-23-01-.06(5)(b)1. Multiple damaged and dirty ceiling tiles in kitchen
Additional Comments
Follow up inspection will occur within 10 days
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
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
