1: 1200-23-01-.02(1)(b) Person in charge does not know what temperature to cook raw chicken up to. Also, he does not know what temperature cold food should be held at. Corrective action, person in charge should aquire basic food knowledge. There is going to be a follow up inspection.
6: 1200-23-01-.02(3)(a) I observed an employee who just got to work and immediately started handling fries without washing his hands. Corrective action, proper hand washing procedure was discussed.
7: 1200-23-01-.03(3)(a)1.(ii) Employee was observed handling cooked burger with bare hand. Corrective action, embargoed 1LBS. proper handling of raw and ready to eat food was discussed.
8: 1200-23-01-.06(3)(a) There was no soap at hand washing sink beside prep sink. Corrective action, person in charge provided soap.
14: 1200-23-01-.04(6)(a)1. Low temperature dishwasher is not working. Person in charge could not get dishwasher to work. Also, person in charge does not know how to set up 3 compartment sink. Corrective action, person in charge was trianed. There is going to be a follow up inspection.
20: 1200-23-01-.03(5)(a)6. Turkey that was made yesterday in prep cooler at 50f. This turkey was not stored within the fill line for the pan. Corrective action, embargoed 5LBS. Also, employee was trained.
34: There was no thermometer in chest freezer and Reach In freezer
36: Drive through window was left opened when not attending to customers.
37: 1200-23-01-.03(3)(b)1. Lettuce and bag of rice, stored directly on the floor in walk in cooler.
46: 1200-23-01-.04(5)(a) There was no chlorine test strips available
47: 1200-23-01-.04(6)(a)1.(iii) Excessive food build on can opener.
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
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
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
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips