6: 1200-23-01-.02(3)(a) Observed employee not properly washing hands between waiting on customers at front counter register and accepting money and then preparing food items. Must wash hands in between tasks as needed before donning on new gloves and preparing food for customers.
19: 1200-23-01-.03(5)(a)6. Cheese holding hot on flat top at 110°F. Must be 135° F or above.
20: 1200-23-01-.03(5)(a)6. TCS foods holding in low boy unit at 49-50°F. Must be 41° F or below. Have unit serviced or adjusted as needed to properly hold TCS foods at 41°F or below. Excessive condensate noted inside unit at time of inspection.
21: 1200-23-01-.03(5)(a)7. Some foods not properly datemarked in walk in cooler unit. TCS, ready-to-eat foods, held longer than 24 hrs must have a date that the product was either prepared or opened. Products must be discarded or used after (1 day open/prep + 6 days). Gave food safety fact sheet on datemarking.
26: 1200-23-01-.07(2)(a) Bulk food stored below cleaning products in dry storage area. Cleaning products stored with clean dishes. Keep cleaning products separated from food items to prevent contamination.
33: 1200-23-01-.03(5)(a)3. Chicken thawing at room temperature. Can thaw raw, TCS foods one of four ways.
1. In a cooler at 41°F or below
2. Under cold potable water as long as the water is strong enough to agitate the loose particles off the food.
3. In a microwave as long as it immediately is transferred to the cooking process.
4. As part of the conventional cooking process.
37: 1200-23-01-.03(3)(b)1. Bulk food products stored on floor. Must be 6” off floor.
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
OUT
6 Hands clean and properly washed
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
IN
13 Food separated and protected
Compliant
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
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
