14: 1200-23-01-.04(6)(a)1. Low temp dishmachine @ 0 ppm. Tucbing had fallen out of dish machine. CA: tubing placed back in machine, now @ 100 ppm
19: 1200-23-01-.03(5)(a)6. Sausage on stove @ 86F. Fries above stove @ 105F. CA: sausages and fries added to Time as a Public Health Control (TPHC) policy
20: 1200-23-01-.03(5)(a)6. Fish in 3 compartment sink @ 58F. Person in charge states an employee just finished prepping them. CA: fish placed in reach-in fridge
20: 1200-23-01-.03(5)(a)6. Reach-in fridge and prep cooler slightly out of temperature. Person in charge states they have been in and out of the coolers all morning. Most items prepped today. Temperatures of fridge and cooler started to lower later on during inspection. CA: temperatures of cooler and fridge lowered to compensate for the door constantly opening. A follow-up will be conducted within 10 days to check prep cooler and reach-in fridge.
22: 1200-23-01-.03(5)(a)9.(i)(I) Proper Time as a Public Health Control (TPHC) policy in place but no time markers on items (on prep table) on policy. CA: times added to items on prep table that are on policy
36: 1200-23-01-.05(5)(k) Back door does not have proper seal, opening to the outside at the bottom
37: 1200-23-01-.03(3)(b)1. Boxes of food and bag of flour stored directly on floor.
39: 1200-23-01-.03(3)(d)4. Bags of clean wipes stored directly on floor in back storage area. Sanitizing bucket @ 0 ppm
50: Leaking roof
53: 1200-23-01-.06(5)(a) Floors damaged throughout kitchen
53: Grease build-up on floors throughout kitchen
57: “No smoking” signs or the international symbols are not conspicuosly posted at every entrance
Additional Comments
No comments
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
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
