6: 1200-23-01-.02(3)(a) Observed employee load dirty dishes into dishwasher, then put away dishes with bare hands without washing her hands first. Corrective Action: Person-in-charge trained employee.
8: 1200-23-01-.05(2)(e)1.(i) Dishware rack and cambro bucket stored in kitchen hand washing sink. Corrective Action: Person-in-charge trained employee and employee removed obstructions.
11: 1200-23-01-.03(1) Observed severely dented can of tomato sauce in dry storage. Corrective Action: Person-in-charge discarded can.
14: 1200-23-01-.04(6)(a)1. Low-temperature dishwasher is reading 0ppm chlorine. Red sanitizer bucket under low-temperature dishwasher is reading 0ppm quarternary ammonia. Corrective Action: Person-in-charge fixed the dishwasher.
21: 1200-23-01-.03(5)(a)7. Observed cooked lentils in walk-in cooler date marked as 3/13. Corrective Action: Embargoed 3lbs.
37: 1200-23-01-.03(3)(b)1. Observed several containers of food stored directly on the floor in walk-in cooler.
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
OUT
6 Hands clean and properly washed
COS
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
OUT
11 Food in good condition, safe, and unadulterated
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
Repeat
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
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
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
37 Contamination prevented during food preparation, storage and display
