6: 1200-23-01-.02(3)(a) Observed employee not washing hands prior to handling dirty dishes and then touching clean dishes. CA retrained employee on proper hand washing
8: 1200-23-01-.05(2)(e)1.(i) NO hand-sink available at mini bar set up in event dining hall behind kitchen. CA door to kitchen will need to be removed or hand sink installed in bar area, will speak with manager to see if there is an alternative to door that can be a barrier
11: Observed squash molding in walk in cooler on rolling rack, also observed container with white flim of mold developing in walk in cooler. CA had embargoed
13: Ziploc bag of raw beef steak stored with closed bags of RTE on tray in walk in cooler, CA move raw beef to lower shelf
14: 1200-23-01-.04(6)(a)1. Observed employee handwash knife at scrape station of dishwasher on dirty side. CA retrained employee on proper hand washing at 3 compartment sink
26: 1200-23-01-.07(2)(b) Raid bug spray stored under dishwasher sink with other chemicals. CA throw spray out
37: Frozen foods stored in bags on floor in walk in freezer
43: Personal drink stored without lid near plastic utensils on prep table
47: Fan guards dirty on walk in cooler unit
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
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
OUT
13 Food separated and protected
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
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
OUT
26 Toxic substances properly identified, stored, used
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
43 Single-use/single-service articles; properly stored, used