8: 1200-23-01-.05(2)(e)1.(i) Prep table blocking hand sink. CA: tables removed from in front of hand sink
13: 1200-23-01-.03(3)(b)1. Raw shell eggs stored above ready-to-eat foods in reach-in fridge. CA: trained person in charge, eggs moved to bottom shelf.
19: 1200-23-01-.03(5)(a)6. Potatoes and broccoli in steam table out of temperature. CA: cooked less than 1 hour ago. TCS foods placed back on stove to reheat to 165F
26: 1200-23-01-.07(1) Unlabeled chemical spray bottle in back storage area. CA: chemical bottle labeled.
34: 1200-23-01-.04(2)(d)9. Back-up thermometer needed in cold case for defrost cycles.
35: 1200-23-01-.03(5)(a)7. Bulk containers of flour unlabeled
37: 1200-23-01-.03(3)(b)1. Opened unsealed bags of bulk food items left uncovered.
45: 1200-23-01-.04(1) Chest freezer and reach-in fridge has excessive ice build-up
46: 1200-23-01-.04(5)(a) No chlorine test strips available on site.
53: 1200-23-01-.06(5)(a) Ceiling of back storage room is damaged
57:
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
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
OUT
13 Food separated and protected
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
NA
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean