8: 1200-23-01-.06(3)(a) (IN): All handsinks are properly equipped and conveniently located for food employee use. Repair the paper towel holder at hand sink on cookline
34: 1200-23-01-.04(2)(d)9. Provide thermometers inside reach in coolers and freezers , etc
39: 1200-23-01-.03(3)(d)4. Keep the wet cloths stored in sanitizer water , etc
41: 1200-23-01-.04(6)(b)1.iv Keep the coffee filters stored in protected covering in waitress area , etc
43: 1200-23-01-.04(9)(c)1. Keep the foil pans , etc , stacked right side down on shelves in kitchen
46: 1200-23-01-.04(5)(a) Provide test strips , etc
47: 1200-23-01-.04(6)(a)1.(iii) Clean inside reach in coolers and around the dishmachine , etc
51: 1200-23-01-.05(5)(a)7. Provide self closure on employee restroom door and provide a covered waste container inside employee restroom , etc
53: 1200-23-01-.06(5)(b)1. Clean and replace the stained and damaged ceiling tiles in kitchen and seating area , etc , clean floors and walls , cooking equipment , etc , clean ventahood filters and ventahood , keep the mops and brooms stored hanging up , etc
55: 1200-23-01-.08(3)(i)10. Please post recent food permit
Additional Comments
2021 permit posted , please post recent food permit , etc , use bleach etc for disinfectants , etc
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
IN
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
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
34 Thermometers provided and accurate
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips