13: Raw shelled eggs stored above and next to ready to eat food. CA: moved to proper storage level
36: Pet within facility
37: 1200-23-01-.03(3)(b)1. Personal cell phone stored on prep table
37: 1200-23-01-.03(3)(b)1. Some food product in packaging stored in floor of kitchen
47: 1200-23-01-.04(6)(a)1.(iii) Shelving space and cabinets Beginning to have dust build up
47: Kitchen in facility is generally cluttered at time of inspection
47: 1200-23-01-.04(6)(a)1.(iii) Dirty bottom shelving in some cabinets.
47: Dirty cut watermelon stored in reach in cooler.
47: Inside of oven is beginning to have build up
Additional Comments
Reviewed proper dented can disposal. Person in charge at time of inspection did not no sourcing but typically comes from Kroger, Sam’s, etc. Observed cut open melon unprotected in reach in cooler as well as on counters. Person in charge states it is for personal use. Reviewed proper cold holding and which items are considered TCS.
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
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
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
37 Contamination prevented during food preparation, storage and display
