1: 1200-23-01-.02(1)(c) Active managerial control over foodborne illness risk factors not provided at time of inspection. Several priority items noted out of compliance at time of inspection.
8: 1200-23-01-.06(3)(a) No paper towels provided at handsink in dishwashing/prep area.
14: 1200-23-01-.04(6)(a)1. Adequate cleaning/sanitizing frequency not provided. Numerous food and non-food contact surfaces soiled/dirty. Recommend daily cleaning and sanitizing regiment and list to maintain sanitary conditions inside kitchen, dishwashing, and prep areas. Also recommend detailed closing duties checklist to maintain kitchen and prep areas.
20: 1200-23-01-.03(5)(a)6. TCS foods in low boy unit on cookline holding between 66-68*F. Must be 41*F or below. Unit is in poor repair and needs to be repaired or replaced to properly hold TCS foods. Ice bath is being utilized at prep station, but has melted and not holding products at the appropriate temperature. Products were discarded at time of inspection (Sliced tomatoes and cut leafy greens). (Embargoed ~4 lbs).
26: 1200-23-01-.07(2)(a) Cleaning products stored with clean equipment and on food prep surfaces. Toxic items must be stored in a way that does not contaminate food, food contact surfaces, clean dishes, or single service items.
36: 1200-23-01-.05(5)(k) Excessive flies noted inside establishment. Consult with pest control service to establish a corrective action plan to eliminate insect activity.
37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food items noted in walk in cooler.
39: 1200-23-01-.03(3)(d)4. Soiled/wet wiping cloths stored on working surfaces and not in sanitizer solution.
42: 1200-23-01-.04(9)(c)1. Clean dishes/equipment stored on dirty surfaces.
43: 1200-23-01-.04(9)(c)1. Single service items stored on floor in contact with moisture from floor.
45: 1200-23-01-.04(1) Excessive frost/ice build up noted in drop freezer on cookline.
46: 1200-23-01-.04(5)(a) Build up of food debris in sanitizing compartment of triple sink.
49: 1200-23-01-.05(2) Atmospheric vacuum breaker in poor repair at mop sink.
51: 1200-23-01-.05(2)(c)2. Men and womens restrooms dirty. Toilet and handsinks dirty.
52: 1200-23-01-.05(5) Litter noted on ground around exterior of establishment.
53: 1200-23-01-.06(5)(b)1. Mop sink excessively soiled/dirty. Floors dirty and in poor repair behind/underneath equipment.
54: 1200-23-01-.06(3)(e) Designated areas not utilized for employee personal items.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
IN
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
