4: 1200-23-01-.02(4)(a)1. Notice a drinking cup with out a lid and straw in dishwashing area
17: 1200-23-01-.03(4(c) Reheat to 165
18: 1200-23-01-.03(5)(a)4. Cool down to 70 within 2 hrs , place in cooler , 40 to 4 hrs
34: 1200-23-01-.04(2)(d)9. Provide thermometers inside coolers and freezers
36: 1200-23-01-.05(5)(k) Provide door sweep at back door to protect puter openings , etc
37: 1200-23-01-.03(3)(b)1. Keep the water / tea pitchers covered in waitress area , keep opened bags stored in containers with lids , keep the container bins stored off the walk in cooler floor , etc
39: 1200-23-01-.03(3)(d)4. Keep the wet cloths stored in sanitizer water
41: 1200-23-01-.04(6)(b)1.iv Keep the ice scoop handle sticking up inside the ice bin in waitress area
42: 1200-23-01-.04(9)(c)1. Keep the big pots stacked right side down
43: 1200-23-01-.04(9)(c)1. Keep the to go items stacked right side down
47: 1200-23-01-.04(6)(a)1.(iii) Clean around the dishmachine , etc
53: 1200-23-01-.06(5)(a) Keep the mops and brooms stored hanging up , etc
Additional Comments
2021 permit posted , please check on permit , etc , pink sanitizer for disinfectant , etc
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
IN
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
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
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
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
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
