35: 1200-23-01-.03(5)(a)7. Properly label all the food containers in kitchen
37: 1200-23-01-.03(3)(b)1. Keep the food covered inside reach in cooler and deep freezer , etc keep the containers of food stored off the walk in cooler floor
45: 1200-23-01-.04(1) Replace the cutting boards in kitchen , too many grooves in them , etc
46: 1200-23-01-.04(5)(a) Employee does not know proper set up of the 3 comp sink
49: 1200-23-01-.05(2) Provide an air gap on the ice machine
51: 1200-23-01-.05(2)(c)2. Provide self closure on employees restroom door or keep the door closed , etc
52: 1200-23-01-.05(5) Keep the lids to the dumpster closed
53: 1200-23-01-.06(5)(b)1. Keep the mops and brooms stored hanging up , clean the cooking equipment , ventahood and filters , walls and ceiling tiles , etc
55: 1200-23-01-.08(3)(i)10. Please post recent food permit
Additional Comments
2021 permit posted , please check into your new permit as soon as possible , etc , ues bleach and lysol spray for disinfectants , etc
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
IN
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
NA
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
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