11: 1200-23-01-.03(1) Observed flies in open drinks at bar. Corrective Action: Embargoed 2lbs alcohol products
21: 1200-23-01-.03(5)(a)7. Observed large container of chicken pot pie mix and small containers of bolognese made on Tuesday with no 24-hour date marking. Additionally, Person in charge could not identify an unlabeled product in cooler. Corrective Action: Person in charge was trained. Embargoed 3lbs unknown product
22: 1200-23-01-.03(5)(a)9.(i)(I) A written Time as a Public Health Control policy is not present. Multiple cooked and raw foods are held in kitchen prep areas for total service period of 4 hours (4:30-8:30). Corrective Action: Person in charge drafted a Time as a Public Health Control to document all procedure.
23: 1200-23-01-.03(6)(c) Consumer advisory reminder markings are not included on items containing raw or undercooked ingredients. Corrective Action: Person in charge will print information cards with reminder and disclosure.
31: 1200-23-01-.03(5)(a)5. Observed rice cooling at 67F in grill cooler which is not plugged in.
36: 1200-23-01-.05(5)(k) Numerous fruit flies observed in kitchen and bar prep areas.
37: 1200-23-01-.03(3)(b)1. Personal drink stored on top shelf above prep table. Donuts and donut sauces stored uncovered on servery shelf. Observed exposed sliced fruit at bar. Stoppers are not included on liquor bottles.
53: 1200-23-01-.06(4) Ceiling is not present over kitchen prep area. Prep table and food items are exposed to overhead dust and debris
Additional Comments
10-day follow up is required
-Install closing door hinges and restroom doors -Install ceiling over prep area - Provide liquor stoppers for overnight storage
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
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
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
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
OUT
22 Time as a public health control: procedures and records
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean
