8: 1200-23-01-.06(3)(a) No hot water at the kitchen hand sink. (The hot water was turned off.)
CA- PIC turned the hot water on.
20: 1200-23-01-.03(5)(a)6. Chicken wings in prep cooler at 48 degrees. CA- Ice bags were put on chicken wings. PIC will call a repairman to service the unit.
37: 1200-23-01-.03(3)(b)1. Employee purse is stored on a box of tortillas.
Employee drink, in bottle with a screw top, is stored in a prep area.
Additional Comments
Brett Brennan is ServSafe certified through 1/21/25. Scott Harr is ServSafe certified through 8/10/25.
The complaint of a man bringing his dog into the restaurant multiple times a day while he sits at the bar and the dog is obviously not a service animal is not valid. The man and dog are currently inside the restaurant and at the bar. The man says that the dog is a service animal. A “Service Animals Only” sign is posted at the entrance door. Management is aware of the regulations and a copy of the service animals requirements was given to the PIC.
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
OUT
8 Handwashing sinks properly supplied and adequate
Repeat
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
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
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
COS
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
