2: No employee sick worker policy and the person in charge can not tell me anything about it ( CA) gave one to them
6: Observed employee handling a bowl of raw pork with gloves on and then touch dhellwith out removing gloves and washing hands frist ( CA) trained when to wash hands
7: Observed employee cutting lime with bare hands ( CA) trained on no bare hand contact with ready to eat foods and embargo
8: Tray of cook peper covering hand sink ( CA) removed and trained
8: No hot water at hand sink ( CA) must repair immediately
11: Cook pepper in mop sink ( CA) trained to notuse mop sink and embargo
13: Raw pork over ready to eat food in two door refrigerator ( CA) place on bottom shelf
20: Cook rice sitting out by microwave reading at 79 F. Person in charge stated that she took it out and placeit there at 8:40 AM ( CA) trained on cold holding and embargo
34: 1200-23-01-.04(2)(d)9. No visible thermometer in chest freezer in kitchen
47: 1200-23-01-.04(6)(a)1.(iii) Excessively build up in microwave
51: 1200-23-01-.05(2)(c)2. No self closure on restromm dor
52: 1200-23-01-.05(5) Dumpster and grease bin is not on pavement outside nor a hard cleanable surface
57: No smoking sign not posted on outer back door
Additional Comments
Floow up willbe in 10 days
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
11 Food in good condition, safe, and unadulterated
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
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
