4: 1200-23-01-.02(4)(a)1. Employees drinking from uncoverd beverages in kitchen/food areas. Employee beverages must have a lid and straw and must be stored in a manner that does not contaminate food, food contact surfaces, clean linens, single service products, or clean dishes.
8: 1200-23-01-.06(3)(a) No paper towels provided at designated handsink.
19: 1200-23-01-.03(5)(a)6. Sausage holding at 130*F in warming unit. Must be 135*F or above.
20: 1200-23-01-.03(5)(a)6. Sliced tomatoes and cut leafy greens holding at 46*F in low boy unit. Must be 41*F or below. Have unit serviced/repaired as needed to hold TCS foods at 41*F or below.
36: 1200-23-01-.05(5)(k) Outer openings not protected at drive thru. Drive thru window must be kept closed when not directly handing money or food items to customers to help control insects.
37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food items noted in walk in freezer unit.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.
Wiping cloth solution soiled/dirty.
46: 1200-23-01-.04(5)(a) No test kit provided for chlorine sanitizer at triple sink.
53: 1200-23-01-.06(5)(b)1. Floors dirty behind/underneath equipment and in walk in freezer unit.
Additional Comments
No comments
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot 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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
