8: 1200-23-01-.05(2)(e)1.(i) Mop is obstructing employee bathroom hand washing sink. Corrective Action: Person in charge trained employees to keep area open.
14: 1200-23-01-.04(6)(a)1. Low-temperature dishwasher final rinse at 10ppm. Quarternary ammonia at 3 compartment sink at 0ppm due to air bubble in line. Corrective Action: Person in charge manually added quarternary ammonia and called servicing company for dishwashing machine.
33: 1200-23-01-.03(5)(a)3. Observed sealed packages of tuna sitting in bin at prep sink.
34: 1200-23-01-.04(2)(d)9. Chest freezers are missing visible thermometers.
37: 1200-23-01-.03(3)(b)1. Observed employee cell phone stored on cutting board at prep station.
37: 1200-23-01-.03(3)(b)1. Condensation bowl in saute reach-in cooler is contamination hazard directly above uncovered ready-to-eat foods.
37: 1200-23-01-.03(3)(b)1. Observed unprotected containers of sauces in walk-in cooler
51: 1200-23-01-.05(5)(a)7. Covered trash receptacle not in employee restroom.
Additional Comments
- Check on saute reach-in cooler cold-holding temperature of 41F or below. -Bulb cover over grill is missing -Observed cooked onion at 44F on grill.
Inspection written by EHS Zepher Barber.
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
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
COS
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
IN
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
NO
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
IN
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
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
