8: 1200-23-01-.05(2)(e)1.(i) The handwashing sink beside white Reach In freezer is out or order. Person in charge said they already put in work order to fix hand washing sink.
20: 1200-23-01-.03(5)(a)6. Raw ground beef in Reach In Cooler at 47f. Pre cooked sausage in Reach In Cooler at 47f. Corrective action, embargoed 10LBS. Cooler is reading 50f. Person in charge said, she noticed cooler was not working around 7am this morning. There is going to be a follow up inspection.
21: 1200-23-01-.03(5)(a)8.(i) Milk date 10/24/23 in Reach In Cooler. Corrective action, embargoed 5LBS.
26: 1200-23-01-.07(1) Unlabeled green chemical in white spray bottle stored under counter in the kitchen area. Corrective action, person in charge labeled spray bottle.
34: There is no thermometer in #2 Reach In Cooler
47: 1200-23-01-.04(6)(a)1.(iii) Excessive food build up on can opener
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
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
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
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
