7: 1200-23-01-.03(3)(a)1.(ii) Employee was observed handling cooked beef with bare hands. He was getting ready to serve this to the customer. Corrective action, embargoed 2lbs.
8: 1200-23-01-.05(2)(e)1.(i) Dishes were being stored inside hand washing sink beside 3 compartment sink. Corrective action, person in charge removed all dishes.
19: 1200-23-01-.03(5)(a)6. Rice in rice cooker at 118f. This rice was cooked about 3 hours ago. Corrective action, person in charge reheated rice to 165f for hot holding. All hot TCS food shall be held at 135f or higher.
23: 1200-23-01-.03(6)(c) Person in charge stated that, they serve undercooked lamb and beef and they do not have a consumer advisory. Temporary corrective action, person in charge is going to post consumer advisory on the wall.
26: 1200-23-01-.07(1) Pink chemical inside white spray bottle under 3 compartment sink was not labeled. Corrective action, person in charge labeled spray bottle
33: 1200-23-01-.03(5)(a)3. Raw chicken thawing at room temperature in the back area
37: 1200-23-01-.03(3)(b)1. Raw chicken stored directly on the floor in the kitchen area
51: 1200-23-01-.05(2)(c)2. Bathroom doors are not self closing
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
NO
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
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
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
OUT
23 Consumer advisory provided for raw and undercooked food
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display