13: Observed raw gizzards in walk in cooler over ready to eat food ( ranch dressing , mustard and more ) ( CA ) removed raw gizzards over ready to eat food
20: Raw chicken sitting out on prep table with a lid reading at 51 F. ( CA) raw chicken was place in small refrigerator by deep fryer
21: Hot dogs in the refrigerator open. Employee do not know when they were open ( CA) embargo 1 lbs and trained on date marking
34: 1200-23-01-.04(2)(d)9. No visible thermometer in upright freezer
34: 1200-23-01-.04(2)(d)9. No visible thermometer inside of walk in cooler
35: 1200-23-01-.03(5)(a)7. Two containers with white powder substance unlabeled in the Kitchen on table near refrigerator
37: 1200-23-01-.03(3)(b)1. Open bottle of 20 oz coke in the refrigerator in the kitchen with seal broken and not full
47: 1200-23-01-.04(6)(a)1.(iii) Outside of the containers with white powder substance are extremely dirty
55: Current permit not posted
56: Last inspection report not posted
Additional Comments
No comments
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
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
NA
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
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
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
