6: 1200-23-01-.02(3)(a) Observed employee touch dirty dishes, then touch clean dishes. Corrective Action: Person-in-charge trained employees to wash their hands when moving from dirty to clean dishes.
21: 1200-23-01-.03(5)(a)8.(i) Observed crushed tomatoes in prep cooler 1 date marked as 1/20. Observed rice grits in prep cooler 2 date marked as 1/21. Gravy and crab cake mix in walk-in cooler labeled as prepared on 1/13. Today is 1/31. Corrective Action: Embargoed 10 lbs food.
34: 1200-23-01-.04(2)(d)9. Prep cooler 1, 2, and 3 are missing visible thermometers.
35: 1200-23-01-.03(5)(a)7. Cambro container of yellow granules in dry storage area does not have a label.
47: 1200-23-01-.04(6)(a)1.(iii) Observed pink-black substance in ice machine. Broom handle laying on clean dishware.
53: 1200-23-01-.06(5)(b)1. Observed black substance on 3 compartment sink caulking.
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
OUT
6 Hands clean and properly washed
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COSRepeat
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
IN
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
