13: 1200-23-01-.03(3)(b)1. Observed raw chicken stored above salad mix in reach in cooler under to go line. CA: removed raw chicken to proper storage.
14: 1200-23-01-.04(6)(a)1. Splash guard not available between hand sink at dish and clean dish storage. CA: dishes moved out of splash zone (at least 18 inches).
19: 1200-23-01-.03(5)(a)6. Meatballs on to go line, stacked higher then liquid, not holding proper temp. CA: PIC embargoed product, discussed hot holding temps.
20: 1200-23-01-.03(5)(a)6. Cooked lentils on ice bath not holding at proper temp. CA: discussed proper use of ice bath, embargoed product.
26: 1200-23-01-.07(2)(a) Observed hand soap stored above clean dishes in dish area. CA: removed chemical to proper storage.
37: 1200-23-01-.03(3)(b)1. Observed employee drink stored above food for public in walk in cooler
43: 1200-23-01-.04(9)(c)1. Observed handle of scoop stored down in product, seasoning, at dry stock.
51: 1200-23-01-.06(3)(b) No soap available in unisex restroom closer to front door.
57: 1200-32-01-.03(1) Non smoking signs not available at entrance.
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
OUT
19 Proper hot holding temperatures
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
