1: 1200-23-01-.02(1)(c) Active managerial control over foodborne illness risk factors not provided. Several priority items noted on inspection report. Recommend active food safety prevention list to manage foodborne illness risk factors.
2: 1200-23-01-.02(2)(a)2. PIC unaware of employee illness policy. Discussed employee illness policy and gave written copy of illness policy to PIC.
4: 1200-23-01-.02(4)(a)1. Employee consuming personal beverage in prep area and stored on prep surface on cookline. Beverage not provided with proper lid & straw to minimize contamination. Employee beverages must be stored properly to prevent contamination of food, food contact surfaces, single service items, clean linens and clean dishes/utensils.
8: 1200-23-01-.05(2)(e)1.(i) Front handwashing sink not accessible for immediate handwashing. No handsoap provided at hand sink in dishwashig area and in mens restroom.
14: 1200-23-01-.04(6)(a)1. Sanitizer at triple sink <150 ppm QA. Must be 150-400 ppm. Small residual amount of sanitizer noted at triple sink sanitizing solution.
20: 1200-23-01-.03(5)(a)6. Chicken holding at breading table at 47*F. Must be 41*F or below.
26: 1200-23-01-.07(2)(a) Toxic items not properly stored. Hand soap leaking onto bun prep station. Keep toxic items physically separated to prevent contamination of food products.
43: 1200-23-01-.04(9)(c)1. Single service items contaminated in dishwashing area. Moisture has absorbed into single service containers. Discard as needed.
45: 1200-23-01-.04(1) Excessive frost/ice build up noted in walk in freezer unit.
53: 1200-23-01-.06(5)(a) Distressed items noted in receiving area around mop sink. Organize distressed items to facilitate ease of cleaning and increase managerial control. Floors dirty behind/underneath equipment.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
