1: Person is not able to demonstrate appropriate food handler knowledge. Person in charge was unable to answer basic food question such as hot holding temperature and cold holding temperature Corrective Action: recommend basic food handler classes.
2: Did not have a health policy and did not have knowledge of the health policy.
6: Employee wipe table outside in guest area and came back into the kitchen to reheat potatoes, but did not wash their hand before cooking them? Corrective Action: trained on proper hand washing practices
8: No hot water at hand sink. Hot water valve was turned off because of a leak. Corrective Action: turned on hot water and will fix the leak
14: Dish machine not working and the 3 compartment sink is not holding sanitizer solution in the sanitize sink. It is draining out fast and will not fill up. Corrective Action: Must wash in the 1st compartment, rinse in the 2nd compartment, then you must clean the rinse compartment and set up the sanitizer water in that sink. Must post a sign to let all employees to follow this step until sink is repair. The three compartment sink must before the follow up. If it is not fix your permit will be suspended.
19: Cooked potatoes are reading at 132F on buffet line. Person in charge stated that they made it around 6am. Corrective Action: person in charge reheated cooked potatoes to 165F for hot holding.
20: Cooked eggs reading at 73 F and cooked potatoes reading at 63 F. Both were sitting out at room temperature in prep sink in kitchen. Person in charge stated they were taken out at around 6am in the morning. Corrective Action: person in charge place it back in the cooler to lower the temperature.
33: 1200-23-01-.03(5)(a)3. Frozen cooked eggs sitting out at room temperature to thaw
34: 1200-23-01-.04(2)(d)9. No thermometer present
37: 1200-23-01-.03(3)(b)1. Prep cooked egg sitting out on the floor still in temp
37: 1200-23-01-.03(3)(b)1. Employees yogurt stored with customer food
45: 1200-23-01-.04(1) Cutting board is damaged and not cleanable
46: 1200-23-01-.04(5)(a) No test strips available
48: 1200-23-01-.05(1)(c)2. 3 compartment sink does not have cold water.
49: 1200-23-01-.05(2) No back-flow preventor at mop sink
Additional Comments
Within the next 10 days
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
48 Hot and cold water available; adequate pressure