6: 1200-23-01-.02(3)(a) Employees not washing hands as needed between tasks. Observed employee sweeping floors then preparing food/donning gloves without washing hands.
14: 1200-23-01-.04(6)(a)1. Excessive food debris build up behind/underneath equipment. Adequate cleaning frequency not provided. Numerous contact surfaces soiled/dirty.
31: 1200-23-01-.03(5)(a)5. Adequate cooling methods not provided. Unable to determine adequate time when cooling products in walk in cooler entered the cooling process. Green beans covered and stacked on one another during the cooling process in walk in cooler unit. Recommend to keep foods that are in the cooling process uncovered and properly document when products enter the cooling process.
37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food products noted in walk in cooler. Food products stored on floor in walk in. Must be 6” off floor.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution. Wiping cloth solution soiled/dirty at drive thru.
41: 1200-23-01-.04(6)(b)1.iv Dipper well water solution held at 98*F at ice cream dipping station. Must be 135*F or above.
52: 1200-23-01-.05(5) Excessive trash/grease spilage noted around dumpster in refuse area.
53: 1200-23-01-.06(5)(b)1. Mop basin area dirty.
Additional Comments
No comments
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
OUT
6 Hands clean and properly washed
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
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
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
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
