8: 1200-23-01-.05(2)(e)1.(i) Handsinks are being blocked by carts and other kitchenwares.
13: 1200-23-01-.03(3)(b)1. Beef patties stored next to lettuce in prep cooler.
14: 1200-23-01-.04(6)(a)1. Ice machine has build up mildew inside the chute.
14: 1200-23-01-.04(6)(a)1. Dishwares are not properly sanitized because three compartment sink did not have stoppers to store water.
18: 1200-23-01-.03(5)(a)4. Chicken strips were cooling at 81F. The cooling process started at 7:00am. The partially cooked chicken strips were at 81F at 10:15am.
21: 1200-23-01-.03(5)(a)7. No date marking on open hot dog package.
26: 1200-23-01-.07(2)(a) Dawn dish soap stored next to dish wares above three compartment sink.
35: 1200-23-01-.03(5)(a)7. Pineapple stored in the container without a label.
37: 1200-23-01-.03(3)(b)1. Pineapple mix stored inside a container without a lid.
41: 1200-23-01-.04(6)(b)1.iv Can opener is not properly clean.
45: 1200-23-01-.04(1) Ice cream residue found on the side of the machine.
46: 1200-23-01-.04(5)(a) Test strips are damaged by condensation.
Three compartment sink has no stoppers.
51: 1200-23-01-.05(2)(c)2. Water flooded the floors of the public restroom.
52: 1200-23-01-.05(5) Dumpster lid left open.
53: 1200-23-01-.06(5)(b)1. The flooring is not smooth throughout the kitchen and prep area.
Additional Comments
Safe Food Donation pamphlet given to PIC.
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
OUT
13 Food separated and protected
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
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
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips