6: 1200-23-01-.02(3)(a) Employee handling clean utensils after handling dirty utensils without washing hands/changing gloves. CA: training. Employee washed hand and changed gloves.
8: 1200-23-01-.06(3)(a) No paper towels at the hand sink in the bar. CA: stocked by manager.
13: 1200-23-01-.03(3)(b)1. Raw chicken stored above ready to eat food in the walk in cooler. CA: raw chicken was moved to the bottom shelf.
14: 1200-23-01-.04(6)(a)1. Test strip read 0 ppm of chlorine in dish machine. CA: sanitizer was provided at 100 ppm during inspection.
17: Ground beef at 101 and veggies at 98 in steam table. Items placed directly to steam table from refrigerator, did not reheat at 165 F. CA: discussed with pic and item were reheated at 165 F.
21: 1200-23-01-.03(5)(a)7. Cooked pastas in walk in cooler held more than 24 hours in the refrigerator without date marking. CA: training and date were marked.
26: 1200-23-01-.07(2)(a) Hand sanitizer stored with food on shelf in the kitchen.
26: 1200-23-01-.07(2)(a) Spray bottle with cleaner with deli paper on prep table. CA: cleaner was removed of prep table.
37: 1200-23-01-.03(3)(b)1. Employee drink and keys stored on prep table in the kitchen.
37: 1200-23-01-.03(3)(b)1. Foos stored on the floor.
41: 1200-23-01-.04(6)(b)1.iv Utensils in use stored in standing water at 100 F.
53: 1200-23-01-.06(5)(b)1. Dirt build up on wall by refrigerator and table in the kitchen.
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
OUT
6 Hands clean and properly washed
COS
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
COS
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
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
NO
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
COS
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
COS
Observations
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
