13: 1200-23-01-.03(3)(b)1. Raw beef in reach-in cooler 1 stored on top shelf. Corrective Action: Person in charge was trained.
17: 1200-23-01-.03(4(c) Meatballs warmed in oven 15 minutes ago at 107F. Beef sauce on steam table at 97F. Vegetable soup on steam table at 57F. Corrective Action: Person in charge reheated all items on grill until internal temperature reaches 160F.
21: 1200-23-01-.03(5)(a)7. Observed container of cooked pasta in salad cooler 2 prepared on Saturday with no date marking. Also observed unlabeled container of pasta cooked 2 days ago in walk-in cooler. Corrective Action: Employees dated containers.
34: 1200-23-01-.04(2)(d)9. Visible thermometers are missing in chest freezers
36: 1200-23-01-.05(5)(k) Excessive knat accumulation on fly traps. Fly traos stored above 3 compartment sink and clean dishes storage rack.
37: 1200-23-01-.03(3)(b)1. Open employee water bottle with no lid and straw in walk-in cooler on top shelf.
46: 1200-23-01-.04(5)(a) No quarternary ammonia test strips available.
52: 1200-23-01-.05(5) Grease trap is located on grass
53: 1200-23-01-.06(5)(b)1. Excessive grease and dust accumulation on grill hood
57: 1200-32-01-.03(1) A “No Smoking” sign or the international symbol is not posted at every exterior entrance door.
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
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
OUT
13 Food separated and protected
Repeat
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
OUT
17 Proper reheating procedures for hot holding
COS
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
COSRepeat
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
Repeat
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
