2: 1200-23-01-.02(2)(a)2. Employee health policy not known or can be produced from employee. CA: trained.
13: 1200-23-01-.03(3)(b)1. Observed raw shrimp stored on top shelf above cucumber salad in prep cooler. CA: removed raw shrimp to proper storage.
16: 1200-23-01-.03(4(a) Gyro cooker not on while gyro meat present during inspection. CA: discussed gyro cooking procedures with employee; turned on cooker.
19: 1200-23-01-.03(5)(a)6. Cooked gyro meat on line not holding at proper temp. CA: reheated on grill to 170F.
26: 1200-23-01-.07(2)(a) Observed windex stored on top of ice machine. CA: removed chemical to proper storage.
34: 1200-23-01-.04(2)(d)9. No visible thermometer in chest freezer near reach in cooler 2.
35: 1200-23-01-.03(5)(a)7. Observed unlabeled bulk container of white powder stored in back kitchen area.
36: 1200-23-01-.05(5)(k) Observed mice dropping along walls and under 3 comp sink in back kitchen area.
37: 1200-23-01-.03(3)(b)1. Observed open containers of seasons stored unprotected in back kitchen area.
45: 1200-23-01-.04(1) Observed extremely dirty cardboard boxes used as liners on food storage.
47: 1200-23-01-.04(6)(a)1.(iii) Bottom of reach in freezer excessively dirty, inside reach in cooler (red) excessively dirty, inside reach in cooler 2 (silver) dirty. Wall behind prep table dirty.
51: 1200-23-01-.05(5)(a)7. No covered trash can available in unisex restroom.
53: 1200-23-01-.06(5)(b)1. Observed excessive grease build up on hood system vents.
55: Most current permit not posted.
56: 1200-23-01-.08(4)(c)3.(ii) Most recent inspection not posted.
57: 1200-32-01-.03(1) No smoking sign not available on front door.
Additional Comments
No comments
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
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
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
OUT
16 Proper cooking time and temperatures
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
