13: 1200-23-01-.03(3)(b)1. Raw shrimp stored above raw egg in walk-in cooler 2. Raw shelled eggs stored above diced tofu in outoodr walk-in cooler. Corrective Action: Person in charge moved raw products below coked products
20: 1200-23-01-.03(5)(a)6. Bean spouts on prep cooler 3 at 61F. Sliced lettuce at 51F. Corrective Action: Person in charge placed ice pack on sliced greens
21: 1200-23-01-.03(5)(a)7. Cooked pork in outdoor walk-in cooler does not have a preparation date or thaw date. Corrective Action: Proper date marking for cooked, frozen, and thawed foods was explained to Person in charge.
36: 1200-23-01-.05(5)(k) Flies present in kitchen prep area.
45: 1200-23-01-.04(1) Observed containers of food laying on carboard at grill area.
53: 1200-23-01-.06(5)(b)1. Grill hood has excessive hanging greasy debris. Also excessive grease and debris under and on sides of kitchen equipment.
56: 1200-23-01-.08(4)(c)3.(ii) Inspection dated 3/23/2022 is posted. Most recent inspection occurred in Spring 2023.
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
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
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Repeat
Observations
OUT
21 Proper date marking and disposition
Repeat
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
