1: PIC does not demonstrate control over PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection.
8: Soap not available at kitchen entrance handsink upon inspector arrival. PIC supplied handsink with soap after being notified by inspector.
21: No date marking of TCS foods cooked, prepped and held overnight throughout establishment. TCS foods that are cooked, sliced, prepped, removed from original packaging must be date marked within 7 days of prep date when held overnight.
36: Insect activity observed during routine health inspection. Strongly recommended professional pest control program for establishment.
37: Dry ingredients stored uncovered in storage area. Vunerable to contamination.
47: Storage racks in walk in cooler dirty.
54: Personal items stored near food items in kitchen area. Personal items must be stored separately from foods and food prep area.
Additional Comments
Responded to complaint called into State Office regarding alleged pest activity within establishment. Routine health inspection conducted. Pest activity observed during routine health inspection. Spoke to PIC about pest control measures in which he explained they do themselves. Strongly recommended a professional pest control program for establishment. Date marking has shown sporadic trend over past inspections.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
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
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
Observations
NO
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
