20: Draw cooler with cream cheese reading at 56 F. Cream cheese 65 F, roasted tomatoes 61 F. Food was embargo 8lbs Must be 41F or below( CA) place draw cooler out of order until repaired
26: 1200-23-01-.07(2)(a) Observed disinfecting cleaner stored on counter where register located. They have single service items on shelf and below shelf ( CA) chemical spray bottle remove
37: 1200-23-01-.03(3)(b)1. Personal beverage with no lid stored on food equipment in the kitchen
37: 1200-23-01-.03(3)(b)1. Food on the floor in walk in cooler and walk in freezer
41: 1200-23-01-.04(6)(b)1.iv Handle of scoop touching ice in ice bin
47: 1200-23-01-.04(6)(a)1.(iii) Outside of the barrel with ice is dirty
55: Current permit not posted
56: Last inspection not posted
Additional Comments
Follow up will be with in 10 days
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
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
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
