8: 1200-23-01-.06(3)(a) Paper towels not available at hand sink in serving area. CA: paper towels supplied to hand sink
20: 1200-23-01-.03(5)(a)6. Tcs foods in walk-in cooler 44-46F. CA: Person in charge states all the food got transferred to the walk-in cooler today around 12pm, today was first day of food service. CA: Advised Person in charge to keep checking temperatures for the next hour and make sure tcs foods reach 41F or discard. A follow-up will be conducted within 10 days to check walk-in cooler
43: 1200-23-01-.04(9)(c)1. Boxes of single-use containers stored directly on floor in front area
51: 1200-23-01-.05(5)(a)7. No covered trash can in womens restroom
53: 1200-23-01-.06(5)(a) Ceiling tiles missing throughout kitchen
55: Most current inspection report not posted
56: Current permit is not posted
57: “No smoking” signs or the international symbols are not conspicuosly posted at every entrance
Additional Comments
Today is first day of may-mester. All foods prepped today.
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
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
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
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
IN
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
43 Single-use/single-service articles; properly stored, used