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. Employees consuming food products in kitchen/prep area. Employees consuming beverages from unapproved containers. Must provide a lid/straw to minimize hand to mouth contact. Employee disposed of beverage down prep sink. Spoke with MOD at time of inspection regarding designated employee areas to consume food products.
8: 1200-23-01-.06(3)(a) No paper towels provided at hand basin by freezer unit.
14: 1200-23-01-.04(6)(a)1. Winping cloth solution at 0 ppm QA. Product in dispenser was empty at time of inspection. Product was re-filled at time of inspection to 200 ppm QA. Advised on proper testing procedures of wiping cloth solution.
17: 1200-23-01-.03(4(c) Beer cheese re-heated to 135*F for hot holding (3 hrs.). Product must be re-heated to 165*F/15 seconds, then hot held at 135*F.
20: 1200-23-01-.03(5)(a)6. Cole slaw holding at 46*F in low boy unit on cookline. Diced tomatoes holding at 46*F. Must be 41*F or below. Have unit serviced as needed to properly hold TCS foods at 41*F or below.
21: 1200-23-01-.03(5)(a)8.(i) Proper disposition of cooked meatballs not provided in walk in cooler. Discussed proper datemarking policy/procedures. (Embargoed).
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
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
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
OUT
17 Proper reheating procedures for hot holding
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
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
