1: Person in charge does not have basic food safety knowledge. He does not know what temperature to hold cold food. TCS food were being stored at room temperature. Corrective action, person in charge needs to have basic food safety knowledge. I am recommending establishment to sign up for our free food hanlers class. Call 6153405620 for more information.
8: 1200-23-01-.06(3)(a) There is no soap at handwashing sink in front of Reach In Cooler. Corrective action, person in charge provided soap.
8: 1200-23-01-.06(3)(a) There is no paper towel nor soap at handwashing sink upstairs beside 3 compartment sink. Corrective action, person in charge supplied handwashing sink.
13: 1200-23-01-.03(3)(b)1. Raw shelled eggs were stored above prep cooked biscuit in Reach In Cooler. Corrective action, person in charge move raw shelled eggs to the bottom shelf. Proper storage was explained to person in charge.
14: 1200-23-01-.04(6)(a)1. Person in charge does not know how to set up 3 compartment sink. Also, he does not know that dishes needs to be sanitized. Corrective action, employee was trained.
20: Milk stored at room temperature on counter in the back area at 49f. Corrective action, embargoed 5LBS.
34: There is no thermometer in Reach In freezer
36: Huge house fly was noticed flying inside food preparation area.
37: Employee food was stored above customer food in Reach In Cooler.
46: 1200-23-01-.04(5)(a) There is no chemical test strips available.
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
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
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
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
NA
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
