6: 1200-23-01-.02(3)(a) Employee not washing hands after touching dirty dishes and then touched clean plates with food on them
8: 1200-23-01-.06(3)(a) No paper towels at hand sink near dishroom
20: 1200-23-01-.03(5)(a)6. Sliced tomatoes is 64F and raw chicken is 66F at the prep cooler at the corner side of cookline
Must be at 41F or below
20: 1200-23-01-.03(5)(a)6. Sliced tomatoes is 64F at prep cooler, goat cheese is 45F at prep cooler at cook line
20: 1200-23-01-.03(5)(a)6. Meatloaf in lowboy cooler is 45F, coleslaw is 48F at lowboy, raw hamburger is 48F in lowboy cooler, raw salmon is 47F at lowboy on the cookline. Must be at 41F or below
34: Missing thermometers in coolers
35: No labels on containers of sugar and breading at stock/prep room
37: 1200-23-01-.03(3)(b)1. Employee food and drink stored on top of prep table
45: Severely worn cutting boards
47: Interior surface of ice machine is dirty
53: Fanguards are dirty in walk in cooler
53: Exhaust hoods filters are dirty
53: Missing floor tiles at cookline
55: 1200-23-01-.08(3)(i)10. Current permit not posted
57: No smoking signs not posted at all entrances into the building
Additional Comments
Discussed keeping a policy of tphc available.
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
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean