1: 1200-23-01-.02(1)(b) No knowledge demonstration in food cooking temp, food cold storage temp, names of sinks, use and need of test strips and hot holding temp.
2: 1200-23-01-.02(2)(a)2. No employee illiness policy on site.
13: 1200-23-01-.03(3)(b)1. Food in large freezer bags frozen and stacked all over combo compartment freezer.
26: 1200-23-01-.07(2)(a) No sanitizer chemical present on site.
Chemical spray bottle stored at hand sink.
34: 1200-23-01-.04(2)(d)9. Missing thermometer in freezer.
35: 1200-23-01-.03(5)(a)7. Food containers not labeled.
42: 1200-23-01-.04(9)(c)1. Food chopper stored without cleaning.
43: 1200-23-01-.04(9)(c)1. Single use item bulk supplies stored on flooring.
45: 1200-23-01-.04(1) Bare wood found on storage food stand for equipment guard.
46: 1200-23-01-.04(5)(a) No test strips for water sanitizer testing.
47: 1200-23-01-.04(6)(a)1.(iii) Food equipment exterior is dirty.
53: 1200-23-01-.06(5)(b)1. Floor is dirty.
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
NO
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
NO
5 No discharge from eyes, nose, and mouth
Compliant
Observations
NO
6 Hands clean and properly washed
Compliant
Observations
NO
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
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
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean