1: 1200-23-01-.02(1)(a) Manager not present cashier is present
2: Cashier is unaware- called manager and she was unsure also
4: No lid or staw on cup employee drank out of on prep table storing hot holding items
6: Observed male employee washing hands with gloves oncorrective action educate and gave paperwork on how to wash hands
14: Sanitizer bucket reads 0 corrective action dump and remake new container please change frequently
20: Refer to food temperatures observed multiple not in use food items stored on prep tables corrective action discard 1 dozen eggs and 3 cups of mozzarella. During yoir down time when establishment is not as busy please keep front prep cooler closed to held cold air circulate through the entire cooler. Same with food only bring out amount per order needed keep remaining in cooler or on ice
35: Seasoning not labeled under counters
39: Wiping clothes stored on multiple prep tables soiled
41: Cups and tongs found stored inside of unlabeled seasonings
43: To go boxed stored upward
Additional Comments
Veronicasmj@yahoo.comEducation documents provided including employee illness policy, Cold holding temps and
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
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
OUT
20 Proper cold holding temperatures
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
35 Food properly labeled; original container, required records available
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
