4: 1200-23-01-.02(4)(a)1. Employees personal beverages stored on food contact surfaces and too close to food items. Store personal employee beverages in a manner that does not contaminate food, food contact surfaces, clean linens, clean dishes and single service products.
14: 1200-23-01-.04(6)(a)1. Sanitizer at triple sink and wiping cloth solution at 0 ppm QA. Must be 200-400 ppm QA per manufacturer recommendations. Have pump station serviced/repaired to dispense appropriate concentration of sanitizer.
17: 1200-23-01-.03(4(c) Pulled pork reheated and then hot held at 123*F in crock pot at pizza station. TCS foods made in-house must be re-heated to 165*F/15 seconds, then hot held at 135*F. Recommend using residential crock pot for hot holding only.
37: 1200-23-01-.03(3)(b)1. Some food items not properly covered/protected in walk in cooler unit (not in cooling process).
42: 1200-23-01-.04(9)(c)1. Clean flatware store with business end up. Store handle up to minimize manual contact with food contact surfaces.
47: 1200-23-01-.04(6)(a)1.(iii) Outsides of convection ovens dirty. Mold/mildew noted inside ice machine (R) on hopper walls and at deflector panel.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
OUT
17 Proper reheating procedures for hot holding
Observations
NO
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
