1: 1200-23-01-.02(1)(c) PIC does not have control of major food borne illness risk factors and general leaning and maintenance of establishment. CA- trained and recommend attending food safety course
6: 1200-23-01-.02(3)(a) Observed employee handle raw fish and chicken then change gloves without washing hands before preparing ready to eat foods. CA- trained
13: 1200-23-01-.03(3)(b)1. Raw chicken stored over raw fish at 3 compartment sink. CA- moved and trained
14: 1200-23-01-.04(6)(a)1. Bulk item containers have excessive food and debris buildup. CA- wash and sanitize regularly
19: 1200-23-01-.03(5)(a)6. Chicken tenders stored on top of grill at 77°F CA- embargoed
26: 1200-23-01-.07(2)(a) Chemical bottle stored on shelf with food ingredients. CA- moved
33: 1200-23-01-.03(5)(a)3. Thawing fish in 3 compartment sink using hot water.
34: 1200-23-01-.04(2)(d)9. No probe thermometer available for food temperatures.
36: 1200-23-01-.05(5)(k) Excessive rodent droppings around water heater/mop sink area.
37: 1200-23-01-.03(3)(b)1. Bagged raw chicken stored on ground by ware washing sink.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive buildup on cooking equipment.
51: 1200-23-01-.06(3)(b) No soap or paper towels in restroom, trash can overflowing in restroom.
53: 1200-23-01-.06(5)(b)1. Excessive food and debris buildup on walls floors and ceiling.
54: 1200-23-01-.06(3)(d) Excessive grease buildup under vent hood.
54: 1200-23-01-.06(3)(c) No lighting available in restroom.
Additional Comments
Complaint: no soap or paper towels in restroom, low water pressure, no light in restroom, and that establishment is dirty.
Complaint answered : Addressed issues with operator, noted findings in report.
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
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
OUT
13 Food separated and protected
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
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
