1: 1200-23-01-.02(1)(b) Pic does not demonstrate any knowledge of safe food handling, equipment and food temp. Examples
- the proper kind of test strips
- the name of three compartment sink and their compartments
- the need to bring sanitizer
- the need for thermometers
Food temps
Etc.
26: No sanitizer on site during this inspection .
34: 1200-23-01-.04(2)(d)9. No thermometer on site for food and equipment temp monitoring .
45: 1200-23-01-.04(1) Freezer compartment almost closed with frost.
46: 1200-23-01-.04(5)(a) Quat strip used for chlorine testing.
47: 1200-23-01-.04(6)(a)1.(iii) Food residue present on equipment .
48: 1200-23-01-.05(1)(c)2. No hot water available during inspection.
52: 1200-23-01-.05(5) No trash can present during this inspection .
53: 1200-23-01-.06(5)(a) The wall has a gap between ceiling surfaces .
55: 1200-23-01-.08(3)(i)10. State permit is not posted.
Additional Comments
Operator needs more training in overall food safety. I provided some training today which consumed a lot of time.
A registration in a food safety course is needed to correct #1. Ten days may not be enough time to complete a course.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
NO
6 Hands clean and properly washed
Compliant
Observations
NO
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
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure