6: 1200-23-01-.02(3)(a) Observed employee wipe table off, then only use hand sanitizer before returning to service. CA: discussed proper hand washing practice with PIC.
8: 1200-23-01-.06(3)(a) No hand soap available at hand sink in back area across from walk in freezer. CA: restocked.
13: 1200-23-01-.03(3)(b)1. Observed raw chicken, raw fish and raw steak stored on bottom shelf together in reach in cooler near fryer. CA: removed raw products to proper storage.
14: 1200-23-01-.04(6)(a)1. 3 comp sink set up and in use with sanitizing compartment reading 0ppm of Cl. CA: remade sink; rewashed dishes.
21: 1200-23-01-.03(5)(a)7. Sliced ham pulled from freezer 4-10, with a prep date of 3-23, and discard date of 4-17, as well as a few thawing in walk in cooler missing thaw and discard dates. CA: trained on proper date marking of frozen/thawed food; dated all product; left guide with PIC.
26: 1200-23-01-.07(1) Observed multiple in use chemical bottles, purple liquid, stored in dining area. CA: labeled.
37: 1200-23-01-.03(3)(b)1. Observed employee drink, open snapple, stored in reach in freezer with/above food for public.
37: 1200-23-01-.03(3)(b)1. Observed box pf food stored directly on floor of walk in freezer.
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
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display