14: 1200-23-01-.04(6)(a)1. Stopper for 3 compartment sink (sanitizer compartment) does not seal properly/will not hold water. No other stopper present in establishment. CA: advised Person in charge to use the compartment that can hold water to sanitize dishes after wash/rinse steps. Call for service for 3 compartment sink. A follow-up will be conducted within 10 days.
36: 1200-23-01-.05(5)(k) Side door does not close all the way, gap to the outside is present.
43: 1200-23-01-.04(9)(c)1. Roof is leaking in the back area where single-use items are stored, water dripping directly onto single-use items,
49: 1200-23-01-.05(2) Prep sink in back leaks water onto floor from pipe underneath. Backflow preventor on mop sink leaks when turned on. 3 compartment sink faucet on right does not turn off all the way, faucet on the left leaks when turned on.
50: 1200-23-01-.05(4)(c) Leaking water from ceiling near 3 compartment sink onto floor, in back area where single-use items are stored (water leaking on said items), in mens restroom, and on high-top table in dining room. Prep sink in back leaks wastewater onto floor from pipe underneath.
51: 1200-23-01-.06(3)(b) Mens restroom out of order, only womens available. Person in charge states there is a leak over the toilet, someone is coming out today to fix leaks in roof.
53: 1200-23-01-.06(5)(b)1. Ceiling has dust build-up on air vents throughout kithcen. Floor in walk-in freezer has ice build-up.
Additional Comments
No comments
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
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
NA
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
IN
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
36 Insects, rodents, and animals not present
Observations
OUT
43 Single-use/single-service articles; properly stored, used
