8: Handsink at greens & grains doesn’t have working hot water
CA: 24 hr notice to have hot water fixed at handsink
14: 1200-23-01-.04(6)(a)1. High temp dish machine only reached 142F. CA: advised person in charge to fill compartment sink with sanitizer and soak dishes after being run through machine. A follow-up will be conducted within 10 days.
20: Observed diced tomatoes in reach in cooler #3 temp at 53F
CA: cooler doors were left open, doors closed. Embargoed 5lbs of tomato product
22: No Time as a Public Health Control policy available at pizzeria and no logs/temperatures recorded for deli. All food made within the past hour or 2. CA: copy of TPHC policy given to person in charge for pizzas sitting on rack. Advised person in charge to take temperatures for TPHC for all other TCS foods, no logs available at time of inspection.
34: No thermometer in walk in cooler #1
36: Observed multiple small flies throughout kitchen
49: Handsink at iron skillet station has leak coming from pedals
49: Mop sink has leak coming from atmospheric and covered by dish towel
53: Ceiling tiles and walls in main dishmachine room have moldlike substance building up
53: Excessive dust build up at vents throughout kitchen
Additional Comments
There will be a 24hr notice for handsink and a followup within ten days for dishwasher
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
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
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
OUT
22 Time as a public health control: procedures and records
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
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
