1: 1200-23-01-.02(1)(b) Person in charge unable to demonstrate knowledge of proper food temperatures, proper ware washing, proper reheating, proper date marking. CA trained, suggest further training for PIC.
6: 1200-23-01-.02(3)(a) Employee took money from a customer then began to put on used gloves to make a food order. CA discussed proper hand washing times and locations.
6: 1200-23-01-.02(3)(a) Observed employee wash hands in 3-compartment sink. CA discussed proper hand washing times and locations.
14: 1200-23-01-.04(6)(a)1. Employee claims dishes are washed and rinsed but not sanitized. CA discussed proper warewashing procedure, bleach is available, placed at 3-compartment sink.
17: 1200-23-01-.03(4(c) According to PIC, cooked chicken (120F) and cooked rice (132F) at steam table are reheated by placing items directly in steam table. CA reviewed proper reheating procedures, time, and temperature, embargoed 5 lbs.
19: 1200-23-01-.03(5)(a)6. Cooked onions at steam table are reading 98F. CA discussed hot holding temps, embargoed 0.5 lbs.
21: 1200-23-01-.03(5)(a)7. Sliced cooked ham in reach-in cooler and reach-in freezer for more than 24 hours is missing date marking. CA discussed dating of ready-to-eat TCS foods, items dated.
37: 1200-23-01-.03(3)(b)1. Employee personal drink without lid stored on prep table next to chicken in cooker.
46: No chlorine test strips available during inspection.
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
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
COS
Observations
OUT
6 Hands clean and properly washed
COS
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
OUT
17 Proper reheating procedures for hot holding
COS
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COSRepeat
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
