11: 1200-23-01-.03(1) Severely dented #10 can of jalapeño peppers, on the seam, in the can storage rack. CA- Can was put in dented can area and will be returned for credit.
14: 1200-23-01-.04(6)(a)1. 0 ppm sanitizer in the low temp dish machine. CA- The triple sink must be, and will be, used until the dish machine is working properly. A follow-up inspection will be made next week to verify compliance.
19: 1200-23-01-.03(5)(a)6. Food temps listed. Several foods on the steam table are 126 - 129 degrees.
CA- Foods on the steam table were reheated to 165 degrees on the stove.
45: 1200-23-01-.04(1) Wood shelving is not sealed. Rusty shelves in the small reach in cooler. The reach in door gasket is damaged.
47: 1200-23-01-.04(6)(a)1.(iii) The shelf, above the clean plates at the prep line, is dirty. Inside the ice machine is dirty. The can opener blade is dirty.
53: 1200-23-01-.06(5)(a) Kitchen floor is damaged.
56: 1200-23-01-.08(4)(c)3.(ii) Most recent inspection report is not posted.
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
OUT
11 Food in good condition, safe, and unadulterated
COS
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COSRepeat
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
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
