13: 1200-23-01-.03(3)(b)1. Raw chicken stored next to pre-cooked chicken wings on same tray in walk-in cooler. Corrective Action: PIC moved raw chicken to a lower rack, and PIC trained employees in proper storage of raw and ready-to-eat foods.
21: 1200-23-01-.03(5)(a)7. Container of sliced melon in reach-in cooler 1 does not have a 24-hours date marking. Melon was sliced and packaged yesterday morning. Corrective Action: PIC created a 24-hours date marking for melon and trained staff.
22: 1200-23-01-.03(5)(a)9.(i)(I) Establishment does not have a TPHC policy for all food products kept at room temperature during 4-hour service time. Corrective Action: PIC wrote and posted a TPHC policy.
26: 1200-23-01-.07(1) Chemical spray bottle containing red liquid is not labeled. The chemical spray bottle is also stored next to clean dishes on clean dish rack. Corrective Action: PIC discarded unknown chemical, and moved all chemicals off lean dish rack.
51: 1200-23-01-.05(5)(a)7. Covered trash receptacle not present in bathroom.
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
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
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
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
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