4: 1200-23-01-.02(4)(a)1. Observed 3 employees eating around prep table near grills. Observed an employee using hands to eat meat in front line grill area. Corrective Action: Employees were trained to step outside of the preparation area to eat.
19: 1200-23-01-.03(5)(a)6. Cooked eggs on steam table at 123F. PIC states establishment only discards eggs from steam table if the color has turned brown after one hour of hot-holding. Corrective Action: Embargoed 8lbs. Also, PIC was trained to either create a TPHC policy for eggs or keep the eggs above 135F.
30: Establishment is not required to have a variance or HACCP plan, performs no special processes. However, an open vacuum-sealing machine is present in kitchen area. Corrective Action: PIC removed vacuum sealer from kitchen area.
35: 1200-23-01-.03(5)(a)7. Unlabeled container of sugar under prep counter next to prep cooler 2.
37: 1200-23-01-.03(3)(b)1. Observed 2 employee drinks stored on prep counters in front of house. Employee food in walk-in cooler is not labeled and separated from customer food.
57: 1200-32-01-.03(1) A “No Smoking” sign or symbol is not posted on each exterior door to the building.
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
30 Variance obtained for specialized processing methods
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
