6: 1200-23-01-.02(3)(a) Observed employee handling raw steak with bare hands then continuing to prepare ready to eat foods without hand washing step. CA - trained
7: 1200-23-01-.03(3)(a)1.(ii) Observed employee plating ready to eat food with bare hands. CA- trained
8: 1200-23-01-.05(2)(e)1.(i) Blocking back hand sink on cook line. CA- made accessible
11: 1200-23-01-.03(1) Rotten potatoes found stored under prep table. CA- embargoed 40 lbs
14: 1200-23-01-.04(6)(a)1. 0 ppm cl2 sanitizer in dish machine. CA- do not use until sanitizer available in machine.
20: 1200-23-01-.03(5)(a)6. 3door reach in cooler at 50°F. All foods temping above 41°F. CA- embargoed foods held overnight. Moved recently prepared foods to walk in cooler. Embargoed 100 lbs
36: 1200-23-01-.05(5)(k) Excessive fruit fly activity around produce stored in dry storage area.
37: 1200-23-01-.03(3)(b)1. Employee beverages stored on prep tables.
41: 1200-23-01-.04(6)(b)1.iv Ice scoop stored in ice bin with handle touching ice.
45: 1200-23-01-.04(1) Several Damaged food storage containers in walk in cooler.
46: 1200-23-01-.04(5)(a) No sanitizer test strips available.
47: 1200-23-01-.04(6)(a)1.(iii) Cooler seals on under grill prep cooler are excessively dirty.
49: 1200-23-01-.05(2) No vacuum breaker on attached hose that hangs below water line at 3 compartment sink.
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
OUT
11 Food in good condition, safe, and unadulterated
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
