2: 1200-23-01-.02(2)(a)2. Provide written ill employee policy
8: 1200-23-01-.06(3)(a) Repair the soap dispenser in back kitchen area
14: 1200-23-01-.04(6)(a)1. Provide sanitizer for untensils and 3 comp sink
34: 1200-23-01-.04(2)(d)9. Provide thermometers for deep freezers
37: 1200-23-01-.03(3)(b)1. Keep food covered inside walk in cooler etc
39: 1200-23-01-.03(3)(d)4. Keep wet cloths stored in sanitizer water etc
42: 1200-23-01-.04(9)(c)1. Keep pans stacked right side down on shelves
43: 1200-23-01-.04(9)(c)1. Keep to go items stacked right side down
46: 1200-23-01-.04(5)(a) Employees do not know set up of 3 comp sink , wash rinse then sanitize , also provide test strips for sanitizer at 3 comp sink etc
53: 1200-23-01-.06(5)(b)1. Keep the mops and brooms stored hanging up , clean floors in kitchen and storage areas , clean walls and ceilings and ventahood filters , cooking equipment , etc ,
Additional Comments
2021 permit posted , following CDC Rules , use lysol wipes etc for disinfectant , etc take out only etc
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
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
