14: 1200-23-01-.04(6)(a)1. Dishmachine is sanitizing at 0ppm when tested four times today. Machine was primed but did not sanitize properly after prime. Maintenence was contacted during inspection to service unit. A three compartment sink is available, however owner is not familiar on set up for manual warewashing. Education provided during inspection and sink was set up properly at end of inspection. Ensure proper sanitizing is conducted for food contact surfaces.
36: Live cockroaches in all life stages observed in kitchen. Numerous dead cockroaches in monitoring stations located throughout kitchen, and cockroaches feces observed on walls near ventilation. Eliminate infestation to prevent contamination of food. Owner stated pest control services monthly however service records are unavailable today for review.
41: Rice scoop stored in standing water of 104F. Store scoop dry, inside product container, or in hot water of 135F or above.
46: Drain plugs are unavailable for three compartment sink. A bag is being used as a plug. Obtain Drain plugs for sink.
47: Carbon and grease build up in ventilation filters. Clean on a more routine basis to prevent contamination and for safety.
47: Can opener blade has accumulated food debris. Clean on a more routine basis to prevent contamination.
53: General cleaning is needed in hard to reach areas (grease and food accumulation behind equipment). Clean on a more routine basis.
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
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
IN
20 Proper cold holding temperatures
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
