2: 1200-23-01-.02(2)(a)2. PIC unaware of employee illness policy at time of inspection. Discussed reportable symptoms and illnesses at time of inspection.
8: 1200-23-01-.06(3)(a) Water supply at drive thru handsink too hot for comfortable and adequate handwashing. Water temperature was at 147*F. Must provide adequate cold water through mixing valve to properly temper water and to encourage proper handwashing. No handsoap provided at handsink by dishwashing area.
14: 1200-23-01-.04(6)(a)1. Numerous contact surfaces dirty throughout dishwashing/prep and storage areas. Numerous clean dishes with dried food debris noted on contact surfaces. Adequate cleaning/sanitizing frequency not provided.
37: 1200-23-01-.03(3)(b)1. Food products stored on floor in walk in freezer. Must be 6” off floor.
45: 1200-23-01-.04(1) Excessive carbon build up noted on sheet pans. Thermodyne unit container in poor repair. Replace food containers as needed to reduce risk of physical contaminants. Clean dishes stored on wooden shelving in dishwashing area. Must provide a smooth, durable, easily cleanable,non-absorbant material. Shelving rusted/poor repair in walk in cooler unit.
53: 1200-23-01-.06(5)(b)1. Floors in poor repair in dishwashing area.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
