1: 1200-23-01-.02(1)(b) PIC unable to to answer any questions pertaining to back of house production how to sanitize , hot holding temperatures and cold holding temperatures
2: 1200-23-01-.02(2)(a)2. Unfamiliar with illnesses listed sneezing and coughing
6: 1200-23-01-.02(3)(a) No handwashing performed between tasks or unpon entering the kitchen hand sink is not working
8: 1200-23-01-.06(3)(a) Handsink is not working pic stated they wash hands in the restroom
13: 1200-23-01-.03(3)(b)1. Raw salmon, ground beef, chicken and steaks all stored on same coke cola bottom shelf, raw eggs stored over lettuce
14: 1200-23-01-.04(6)(a)1. Pink slime found in ice machine rim
19: 1200-23-01-.03(5)(a)6. Food temperatures embargoed fried fish pasta noodles and grilled onions
20: 1200-23-01-.03(5)(a)6. Food temperatures
21: 1200-23-01-.03(5)(a)7. No date marking system in place
33: Unthawing of crab legs on three compartment sink
34: No thermometers present in deep freezers or to check food temperatures
35: Unlabeled containers of egg roll wrappers and sauces
36: Observed multiple gnats fround throughout building
37: Uncovered rice and tomato’s stored in coolers
42: Old spoons, laddles and scoopers left inside food pans in cooler pasta pan is empty left in cooler
45: Microwaves, prep tables and cooler handles have heavy buildup on the exterior and interior surface
46: No test strips present the jar they have is wet blue in color
47: Wall surfaces are non cleanable and has food splatter on walls
53: Floors and walls have buildup, Damaged floor tile
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
6 Hands clean and properly washed
Observations
NO
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
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
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
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean