4: 1200-23-01-.02(4)(a)1. Employee was observed drinking from container without lid nor straw. Corrective action, employee was trained.
8: 1200-23-01-.06(3)(a) There is no paper towel at handwashing sink beside dishwasher. Corrective action, person in charge provided paper towel.
8: 1200-23-01-.06(3)(a) There is no soap at hand washing sink beside Reach In Cooler. Corrective action, person in charge provided soap.
13: 1200-23-01-.03(3)(b)1. Raw shelled eggs stored inside walk in cooler above cooked bacon, tomatoes and mozzarella cheese. Corrective action, person in charge moved raw shelled eggs in the bottom shelf. Proper vertical storage of raw and ready to eat food was discussed.
20: 1200-23-01-.03(5)(a)6. Milk labeled 5/7/24 in walk in cooler. Corrective action, embargoed 1LBS. 24 hours date marking and date marking disposition was discussed
20: 1200-23-01-.03(5)(a)6. Pre cooked meat balls in prep cooler at 50,prep cooked sausage in prep cooler at 52, pre cooked ground beef in prep cooler at 50f and pasta that was cooked yesterday in prep cooler at 50f. Corrective action, embargoed 20LBS. The thermometer in this prep cooler was at 50f. Proper cold holding temperature was discussed. All cold TCS food should be held at 41f or below.
21: 1200-23-01-.03(5)(a)7. Ranch that was made yesterday around 3pm in #2 prep cooler was not date marked. Corrective action, 24 hours date marking was discussed. Person in charge date marked ranch. Time now is 3:48pm.
34: 1200-23-01-.04(2)(d)9. There is no probe thermometer available
37: 1200-23-01-.03(3)(b)1. Personal phone and water was stored on prep table in the back area
47: 1200-23-01-.04(6)(a)1.(iii) Excessive food build up on can opener.
47: 1200-23-01-.04(6)(a)1.(iii) Multiple vents are excessively dusty in the back area
52: Dumpster door was not closed
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
OUT
8 Handwashing sinks properly supplied and adequate
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
37 Contamination prevented during food preparation, storage and display
