1: 1200-23-01-.02(1)(b) Adequate demonstration of knowledge with regards to foodborne illness risk factors and lack of active managerial control over foodborne illness risk factors at time of inspection, Recommend ANSI approved food safety certification or additional training in food safety.
2: 1200-23-01-.02(2)(a)2. Employee unaware of employee illness policy @ time of inspection. Gave copy of policy and discussed implementation.
6: 1200-23-01-.02(3)(a) Adequate handwashing not observed by employees between tasks, advised on proper handwashing policies/procedures.
14: 1200-23-01-.04(6)(a)1. Sanitizer at 0ppm chlorine at dish machine. Attempted to re-prime machine and correct chemical dispensing. Have unit serviced as needed to dispense appropriate concentraions of chemicals. Until unit is repaired, manually wash-rinse-sanitize all dishes/utensils.
37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food products in walk in cooler. Food products stored on floor in dry storage area.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.
41: 1200-23-01-.04(6)(b)1.iv In use utensils stored in standing water.
43: 1200-23-01-.04(9)(c)1. Single service products stored on floor. Must be 6” off floor.
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
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
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
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
