4: 1200-23-01-.02(4)(a)1. Multiple employees were observed drinking from cups that does not have a lid nor straw. Corrective action, employees were trained.
6: Employee was observed handling dirty dishes and immediately handling clean dishes without washing hands. Corrective action, person in charge trained employee. Employee washed his hands.
8: There was no paper towel at hand washing sink beside server line.
8: 1200-23-01-.05(2)(e)1.(i) There was a huge crate stored in front of handwashing sink beside dishwasher. Corrective action, person in charge moved crate. This crate was obstructing the handwashing sink and the handwashing sink was not accessible.
11: 1200-23-01-.03(1) Excessive damaged can of artichoke hearts marinated quartered stored with good cans in the back area (metal was touching metal). Corrective action, the dangers of clostridium botulinum was discussed. Person in charge separated damaged can.
21: Milk that was opned yesterday morning around 9am in milk cooler does not have a date mark. Time now is 1:46pm. Corrective action, 24 hours date marking was explained to person in charge.
35: Multiple white bins containing flour was not labeled.
37: Multiple personal cups and drinks were stored on different prep tables in the back area.
45: Chipped white spatula stored with clean spoons in front of dishwasher.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
11 Food in good condition, safe, and unadulterated
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
IN
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
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