8: 1200-23-01-.06(3)(a) Hand sink near dish rack is missing soap and paper towels. CA: soap and paper towels placed at hand sink
11: 1200-23-01-.03(1) 2 dented cans stored with undented cans. CA: cans were removed.
20: 1200-23-01-.03(5)(a)6. Box of chicken in reach-in fridge @ 45 F. CA: chicken was pulled out and placed back in reach-in fridge recently; other box of chicken in fridge is below 41F.
26: 1200-23-01-.07(2)(a) Bottle of handbox of gloves stored next to chemicals (Comet and sanitizer spray). CA: box of gloves were moved
35: 1200-23-01-.03(5)(a)7. Several containers (with food) under prep tables unlabeled.
37: 1200-23-01-.03(3)(b)1. Single serve items stored directly on floor (napkins, cups, cutlery, paper bags)
47: 1200-23-01-.04(6)(a)1.(iii) Reach-in freezer has ice build-up preventing the doors from closing all the way; ice is melting onto floor in front of reach-in freezer.
53: 1200-23-01-.06(5)(a) Ceiling tiles missing along wall of 3 compartment sink
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
NO
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
NO
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
