1: 1200-23-01-.02(1)(a) No one present is in charge of food space. No one is performing food sanitation duties. No one present can demostrate any food sanitation knowledge.
8: Hand sink near kitchen 3 comp. sink is not supplied properly.
11: 1200-23-01-.03(1) Food found in freezer that appear to be freezer burned. Conversation with representative reveal the food was stored For several years. This facility no longer served that type of food and it was never discarded.
14: 1200-23-01-.04(6)(a)1. Ice machine is grossly contaminated with red and black Mold.
26: 1200-23-01-.07(2)(b) No sanitizer on premise for sanitizing food equipment.
43: 1200-23-01-.04(9)(c)1. Single items not stored inverted.
45: 1200-23-01-.04(1) Ice machine door falls off hinges when opening it. Rusty table is present with damage contact paper present.
46: 1200-23-01-.04(5)(a) This facility has no sanitizer test strips.
47: 1200-23-01-.04(6)(a)1.(iii) Exterior equipment has Food deposit and residue present.
55: 1200-23-01-.08(3)(i)10. Lasted posted permit is 2019.
56: 1200-23-01-.08(4)(c)3.(ii) Lasted posted inspection is 2019.
Additional Comments
Facility closure was indicated for not having a sanitizer on board. Staff was able to obtain bleach sanitizer before the completion of this inspection. Defect point was taken however no closure took place.
this facility management given 72 hrs to obtain current permit.
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
NO
6 Hands clean and properly washed
Compliant
Observations
NO
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
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
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
