1: 1200-23-01-.02(1)(c) Active managerial control over foodborne illness risk factors not provided at time of inspection.
4: 1200-23-01-.02(4)(a)1. Partially used cigarette stored on drain grate at soda machine. Personal employee beverage stored above bulk food items. Personal beverages and tobacco products must be stored away from food and equipment to prevent contamination.
7: 1200-23-01-.03(3)(a)1.(ii) Observed employee handling ready-to-eat foods with barehands. Advised on no barehand contact with ready-to-eat foods policy.
14: 1200-23-01-.04(6)(a)1. Adequate cleaning/sanitizing frequency not provided. Numerous food and non-food contact surfaces dirty at time of inspection. Recommend daily cleaning and sanitizing regiment and list to maintain sanitary conditions inside kitchen, dishwashing and prep areas.
20: 1200-23-01-.03(5)(a)6. TCS foods in low boy unit on cookline holding between 58-59*F. All TCS foods must be maintained at 41*F or below. Products were discarded at time of inspection and ice baths were set-up to properly maintain temperatures at prep station. (Embargoed ~5 lbs.) Unit was reading 49*F and PIC advised unit had recently been serviced. Discontinue use of unit until repairs can be made.
26: 1200-23-01-.07(2)(a) Toxic items stored on prep table and over food products. All toxic items must be stored and handled in a manner that does not contaminate food, food contact surfaces, single service items, clean dishes and clean linens.
39: 1200-23-01-.03(3)(d)4. Wet and soiled wiping cloths stored on working surfaces and not in sanitizer solution.
42: 1200-23-01-.04(9)(c)1. Clean dishes stored on dirty surfaces.
52: 1200-23-01-.05(5) Litter/debris noted on premises on ground and in parking lot. Waste recetacle overflowing with garbage at drive thru. Refuse must be emptied and discarded as needed and on a daily basis.
53: 1200-23-01-.06(5)(b)1. Floors in poor repair on cookline and dirty behind/underneath equipment throughout kitchen and prep areas.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
OUT
20 Proper cold holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
