4: 1200-23-01-.02(4)(a)1. Employees consuming food in back food storage/prep areas. Employee beverages not properly covered and provided with straw. Advised on proper areas to consume food products to prevent contamination.
13: 1200-23-01-.03(3)(b)1. Raw, TCS foods not stored according to minimum internal cooking temperatures. Observed cross-contamination at time of inspection. Products were removed and re-organized according to minimum cooking temperatures.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.
54: 1200-23-01-.06(3)(e) Designated areas not provided/used for employee personal items.
Additional Comments
***Spoke to MOD regarding complaint. MOD advised that no employees have reported being ill. Observed proper and adequate handwashing at time of inpsection. All refrigeration were within acceptable limits. Advised to go over with staff on how to properly take food temperatures of cooked TCS foods. A proper probe thermometer was available at time of inspection and staff was observed taking cooking temperatures of cooked TCS foods. Spoke with MOD regarding consumer advisory and undercooked food products. Establishment had an adequate employee illness policy, and I spoke with MOD regarding policy.***
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
OUT
13 Food separated and protected
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
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
NA
21 Proper date marking and disposition
Compliant
Observations
NO
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
39 Wiping cloths; properly used and stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
