13: 1200-23-01-.03(3)(b)1. Raw chicken (70F) in reach in cooler 2 not holding at proper temp. CA: embargoed.
20: 1200-23-01-.03(5)(a)6. Cooked noodles (45F) in reach in cooler not holding at proper temp. CA: embargoed product.
20: 1200-23-01-.03(5)(a)6. Raw chicken (70F) in reach in cooler 2 not holding at proper temp. CA: embargoed.
20: 1200-23-01-.03(5)(a)6. Raw chicken (46F) in prep cooler not holding at proper temp. CA: removed chicken to working cooler.
Raw shrimp (61F), raw fish (60F), and raw chicken (51F) in low boy cooler not holding proper temp. CA: embargoed product.
34: 1200-23-01-.04(2)(d)9. No working thermometer in prep cooler, low boy cooler.
36: 1200-23-01-.05(5)(k) Observed excessive amount of gnats in kitchen near reach in cooler 2
37: 1200-23-01-.03(3)(b)1. Observed employee drink, broken seal water bottle, stored on food prep surface.
43: 1200-23-01-.04(9)(c)1. Observed box of single use items stored directly on floor in waiter station.
47: 1200-23-01-.04(6)(a)1.(iii) Observed excessive grease build up on in use fryer baskets.
49: 1200-23-01-.05(2) Observed fresh water leak at 3 comp sink
53: 1200-23-01-.06(5)(b)1. Season bowl shelf has excessive build up of flour and seasoning.
Additional Comments
Notice: 24 hour notice issued for out of order coolers. An adequate amount of coolers must be in working order, meaning able to hold TCS foods at or below 41F.
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
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
IN
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean