4: 1200-23-01-.02(4)(a)1. Employees eating and drinking at the front counter.
13: Cheese improperly stored with raw meats on bottom shelf of displaying refrigerator. Walk-in cooler 2. Ready to eat foods stored with raw meats (bread stored with raw chicken and fish). Walk-in cooler 1 cooked rice stored with raw meats.
21: 1200-23-01-.03(5)(a)7. No date marking on chopped onions, bell peppers, and mushrooms. Walk-In cooler 1, no date marking on tomatoes, onions.
35: 1200-23-01-.03(5)(a)7. No labeling on stored food products. Onions, tomatoes, bell peppers, and mushrooms. Also sauce bottles.
36: Flies in the food prep. area.
49: Handwashing station located in food prep. area has a leak underneath sink.
52: Lids open on dumpster.
53: Vents in ceiling needs to be cleaned. Walls and ceiling in food prep. Area needs to be wiped down.
55: Establishment was given 24 hours to pay fees fot new new.
Additional Comments
Safe Food Donation Pamphlet given.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
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
IN
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
IN
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
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
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
35 Food properly labeled; original container, required records available
