1: 1200-23-01-.02(1)(c) Active managerial control over foodborne illness risk factors not provided at time of inspection. Recommend daily line, refrigeration, and dish machine checks as needed to hep control and mitigate risk factors.
8: 1200-23-01-.06(3)(a) No paper towels provided at hand basin in prep area.
11: 1200-23-01-.03(1) Excessively damaged #10 canned good noted on storage rack. Discard or RTV severly dented canned goods as needed when damaged along seams/rims of product.
14: 1200-23-01-.04(6)(a)1. Sanitizer at dish machine 0 ppm chlorine. Sanitizer had ran empty at time of inspection. Recommend daily log to properly maintain appropriate sanitizer concentrations at dish machine. PIC re-filled machine but neglected to re-prime machine to acceptable limits. After re-filling product, lines must be re-primed to properly dispense sanitizer. Dishes not being sanitized at dish machine. Adequate cleaning and sanitizing frequency of food and non-food contact surfaces not provided. Numerous surfaces with build up of dried food debris. Recommend detailed cleaning regiment to maintain cleanliness and sanitization of kitchen and prep areas.
20: 1200-23-01-.03(5)(a)6. Potato salad holding in low boy unit at 49*F. Cole slaw holding at 50*F in same unit. Products must be at 41*F or below. Move products to working refrigeration until unit can be repaired.
26: 1200-23-01-.07(2)(a) Cleaning products stored too close to food products in prep/storage area.
37: 1200-23-01-.03(3)(b)1. Food products stored on floor in walk in cooler. Must be 6” off floor.
45: 1200-23-01-.04(1) Shelving rusted/poor repair in walk in cooler unit.
49: 1200-23-01-.05(2) T&S nozzle in poor repair at scraping sink. Excessive water discharging from nozzle when in use.
53: 1200-23-01-.06(5)(a) Walk in cooler flooring in poor repair. Unable to easily clean and remove debris from cooler flooring. Floors dirty in walk in freezer unit.
54: 1200-23-01-.06(3)(e) Personal items stored too close to food products and on prep surfaces. Store away in designated areas to prevent contamination of food products or food contact surfaces.
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
NO
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
OUT
11 Food in good condition, safe, and unadulterated
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
NO
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
