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1: 1200-23-01-.02(1)(b) Adequate demonstration of knowledge not provided with regards to foodborne illness risk factors and lack of active managerial control over foodborne illness risk factors not provided at time of inspection. Several priority violations noted during inspection. Recommend ANSI approved food safety certification or equivalent to assist in controling and preventing foodborne illness risk factors. Person in charge not present during inspection.
6: 1200-23-01-.02(3)(a) Observed employee returning to work without washing hands before beginning food handling and dishwashing. Proper and adequate handwashing not observed during inspection.
13: 1200-23-01-.03(3)(b)1. Raw animal proteins not physically separated according to minimum internal cooking temperatures. Raw, TCS foods stored above and with ready-to-eat foods. Raw proteins must be physically separated to prevent cross contamination.
14: 1200-23-01-.04(6)(a)1. Sanitizer at dish machine 0 ppm chlorine. No chlorine residual noted on final rinse cycle. Dispensing tube is in poor repair and not properly dispensing into machine. Have unit serviced and repaired as needed for proper operation.Dishes must be manually washed,rinsed, and sanitized until dish machine is repaired.
20: 1200-23-01-.03(5)(a)6. Dairy at wait station sitting out at room temperature and under no time or temperature control. Dairy holding at 68*F. Must be 41*F or below. (Embargoed~1lb)
21: 1200-23-01-.03(5)(a)7. No datemarking of ready-to-eat, TCS foods, held longer than 24 hrs. Items must be properly datemarked. Distributed food safety fact sheet on datemarking during inspection.
26: 1200-23-01-.07(2)(a) Several cleaning products stored with food products in prep area. Toxic items must be physically stored away from food items to prevent contamination.
36: 1200-23-01-.05(5)(k) Insect activity noted in dishwashing area at time of insection. Consult with pest control service to fully abate insect activity.
37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food items noted in walk in cooler. Food products stored on floor in dry storage area. Must be 6” off floor.
39: 1200-23-01-.03(3)(d)4. Soiled, wet wiping cloths stored on working surfaces and not in sanitizer solution.
41: 1200-23-01-.04(6)(b)1.iv In-use utensils stored in standing water at rice dispensing station.
47: 1200-23-01-.04(6)(a)1.(iii) Shelving dirty in walk in cooler unit.
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