6: 1200-23-01-.02(3)(a) Employee came from outside wearing gloves, started cutting lettuce without changing gloves/washing hands. CA: trained PIC on proper handwashing techniques.
20: 1200-23-01-.03(5)(a)6. Several TCS foods in low boy cooler out of temperature. CA: ice added to drawer; raw chicken and raw beef moved to walk-in cooler to lower temp to 41F.
20: 1200-23-01-.03(5)(a)6. Several TCS foods in prep cooler above 41F. CA: moved to walk-in cooler to lower temp to 41F and ice added to top of prep cooler.
20: 1200-23-01-.03(5)(a)6. Gallon of milk sitting on prep table at room temperature. CA: milk was thrown away.
20: 1200-23-01-.03(5)(a)6. Low boy cooler @ 54 F. Cooler must be repaired to be able to hold temperature at 41 or below.
26: 1200-23-01-.07(2)(a) Antacid sitting on shelf above prep table. CA: antacid was moved.
33: 1200-23-01-.03(5)(a)3. Bucket of fish sitting under handsink by back door at room temperature.
34: 1200-23-01-.04(2)(d)9. Missing thermometer in low boy cooler under stove.
37: 1200-23-01-.03(3)(b)1. Personal uncovered drink (tea) sitting on prep table.
45: 1200-23-01-.04(1) Several Plates being used to serve are chipped.
47: 1200-23-01-.04(6)(a)1.(iii) Can opener build-up food debris.
47: 1200-23-01-.04(6)(a)1.(iii) Walk-in cooler shelves have build-up residue.
51: 1200-23-01-.05(5)(a)7. No covered trash cans in women restroom.
52: 1200-23-01-.05(5) Garbage being piled up outside backdoor not inside recepticle.
53: 1200-23-01-.06(5)(a) Keys and personal jacket hanging on fod storage shelves in back room.
53: 1200-23-01-.06(5)(b)1. Ceiling tiles missing/discolored throughout kitchen.
53: 1200-23-01-.06(5)(a) Broken ceiling tiles throughout kitchen.
53: 1200-23-01-.06(5)(b)1. Walk-in cooler fans have build-up debris.
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
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
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
