6: 1200-23-01-.02(3)(a) Employee picked up trash off the ground with gloved hands and proceeded to handle utensils in kitchen without washing hands. CA trained and rewashed utensils.
8: 1200-23-01-.06(3)(a) Hand sink is cutt off upon arrival. No soap or paper towels at sink. CA discussed with PIC, cut on amd stocked hand sink.
13: 1200-23-01-.03(3)(b)1. Raw chicken and raw ground beef stored in 2 door reach-in cooler above ready-to-eat sauces. CA discussed with employee, placed raw in appropriate order.
19: 1200-23-01-.03(5)(a)6. Baked beans in hot box reading 110F. Items cooked < 1hr before, placed on smoked to heat rapidly to 165F or greater.
36: 1200-23-01-.05(5)(k) Roaches observed in kitchen near mop sink.
37: 1200-23-01-.03(3)(b)1. Box of onions stored on floor in storage area.
43: 1200-23-01-.04(9)(c)1. Single service lids stored on floor in storage area.
46: 1200-23-01-.04(5)(a) Missing Cl test strips.
51: 1200-23-01-.05(2)(c)2. Restroom door opening to kitchen does not self-close.
51: 1200-23-01-.05(5)(a)7. Missing covered receptacle in unisex employee restroom.
57: 1200-32-01-.03(1) “No Smoking” signs or the international “No Smoking” symbol are not conspicuously posted at every entrance.
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
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
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
