2: 1200-23-01-.02(2)(a)2. Employee health policy not available. CA: policy was left at establishment
6: 1200-23-01-.02(3)(a) Employee observed handling raw meat and changing gloves without washing hands, ready to handle ready-to-eat foods. CA: employee trained on proper glove use.
20: 1200-23-01-.03(5)(a)6. Lettuce @ 50, tomatoes @ 52 on prep line. CA: PIC says lettuce and tomatoes are discarded every 4 hours. Time control policy was explained/given to PIC
26: 1200-23-01-.07(2)(a) Chemical spray bottles unlabeled. CA: chemical bottles were labeled.
26: 1200-23-01-.07(2)(a) Chemical spray bottle stored on top of prep cooler with food. CA: chemical bottle was removed.
34: 1200-23-01-.04(2)(d)9. Thermometers missing in prep cooler and prep line (against back wall)
37: 1200-23-01-.03(3)(b)1. Boxes of chips stored directly on floor near back door
37: 1200-23-01-.03(3)(b)1. Box of sliced steak sitting on floor of walk-in freezer
37: 1200-23-01-.03(3)(b)1. Personal water bottle (twisttop, unsealed) stored above prep table
51: 1200-23-01-.05(5)(a)7. Womens restroom needs a covered trash can.
54: 1200-23-01-.06(3)(e) Personal items (jackets and bags) need a designated area.
56: 1200-23-01-.08(4)(c)3.(ii) Most recent inspection not posted.
57: “No smoking” signs or the international symbols are not conspicuosly posted at every entrance
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
IN
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display