7: 1200-23-01-.03(3)(a)1.(ii) Employees cutting cheese and bell peppers without gloves. CA: trained employees on proper food contact (washing hands/gloves).
8: 1200-23-01-.06(3)(a) No paper towels available in womens restroom. CA: paper towels were replaced.
8: 1200-23-01-.06(3)(a) Paper towels not available at handsink near back door. CA: paper towels replaced at handsink.
8: 1200-23-01-.05(2)(e)1.(i) Pot inside of handsink near back door. CA: pot moved from handsink.
14: 1200-23-01-.04(6)(a)1. Low temp dishmachine not sanitizing. CA: a follow-up will be conducted within 10 days to check dish machine. All utensils will need to be washed/rinsed/sanitized in 3 compartment sink in the meantime.
19: 1200-23-01-.03(5)(a)6. Beans @ 125 F. CA: reheated to 165 F.
19: Chick peas @ 124 F. CA: reheated to 165 F.
20: 1200-23-01-.03(5)(a)6. Green onions @ 55 F. CA: moved to walk-in cooler to rapid cool.
20: 1200-23-01-.03(5)(a)6. Sliced tomatoes @ 44F. CA: moved to walk-in cooler to rapid cool.
26: 1200-23-01-.07(2)(a) Bottles of windex stored next to disposable plates. CA: bottles were moved.
26: 1200-23-01-.07(2)(a) Mens vitamins and antacid stored above prep table. CA: Moved to a proper location.
35: 1200-23-01-.03(5)(a)7. Several food containers not in original containers without labels throughout kitchen.
36: 1200-23-01-.05(5)(k) Bug walking along top of low temp dishmachine.
36: 1200-23-01-.05(5)(k) Back door propped open.
37: 1200-23-01-.03(3)(b)1. Pans of food sitting outside of building in back, unprotected (raining outside).
37: 1200-23-01-.03(3)(b)1. Boxes of food sitting directly on floor in walk-in freezer
37: 1200-23-01-.03(3)(b)1. Personal drink (open soda can) stored on prep table during food preparation
39: 1200-23-01-.03(3)(d)4. Wiping cloths stored under prep table not inside sanitizing bucket.
46: 1200-23-01-.04(5)(a) No test strips available.
53: 1200-23-01-.06(5)(b)1. Puddles of grease on floor next to fryer.
57: 1200-32-01-.03(1) “No smoking” signs or the international symbols are not conspicuosly posted at every entrance
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
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
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
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
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
NA
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
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
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
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
