4: 1200-23-01-.02(4)(a)1. Observed employee drinking from unapproved cup above food prep surface. CA: discussed proper places to eat and drink with employee.
6: 1200-23-01-.02(3)(a) Observed cook enter from outside kitchen then begin to prepare food with gloved hands without washing hands first. CA: discussed proper hand washing practice with employee.
14: 1200-23-01-.04(6)(a)1. No sanitizer available at location. CA: sanitizer provided.
27: 1200-23-01-.08(1)(d)3. Approval letter from State Health Department not available. CA: discussed importance of keeping all required documents per HACCP. Copy emailed.
34: 1200-23-01-.04(2)(d)9. No visible thermometer in reach in cooler, reach in cooler 2.
37: 1200-23-01-.03(3)(b)1. Observed employee cellphone stored on food prep surface.
55: 1200-23-01-.08(3)(i)10. Most current permit not posted.
Additional Comments
Blessingkl179@gmail.com
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
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
IN
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
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
IN
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
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
