1: Person in charge were unable to answer basic food safety question. PIC and cook could not answer cook temperature requirements, cooling temperatures, along with not controlling priorities violations and the establishment. PIC stated that the kitchen manger a off and he is not the manager in the kitchen. The manger for the kitchen is off today. ( CA) I explained to the PIC that all manger of the restaurant need to have knowledge of food safety. He is the one in charge during the inspection. Recommend basic food safety class at the Health Department.
4: Employee eating in prep area CA) trained to eat in break room or dining area
6: Employee place gloves on hands when i walk in to kitchen area. Did not wash hands first before preparing food for customer. ( CA) trained tow wash hands first
21: Cook pork has a date mark of 3/19/2024 on it in two door Argus refrigerator near ice machine. ( CA) discussion on date mark and embargo
26: Two unlabeled chemical spray bottles on rack at three compartment sink with chemical in them ( CA) labeled chemical spray bottles
34: 1200-23-01-.04(2)(d)9. No visible thermometer in chest freezer with raw fish
42: 1200-23-01-.04(9)(c)1. Handle of utensils down in container on rack in cook line area
45: 1200-23-01-.04(1) Deep cuts on cutting board on prep cooler on cook line
56: Last inspection report not posted in customer view
Additional Comments
Followup in ten days
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
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
IN
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
34 Thermometers provided and accurate
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
