14: 1200-23-01-.04(6)(a)1. Cutting board are stained and worn.
35: 1200-23-01-.03(5)(a)7. Food containers throughout are missing labels.
37: 1200-23-01-.03(3)(b)1. Food in cooler found not covered.
38: 1200-23-01-.02(3) Female cook/ prep staff found not wearing hair restraint.
42: 1200-23-01-.04(9)(c)1. Untensils not stored inverted.
45: 1200-23-01-.04(1) Rusty equipment found in food cook area.
47: 1200-23-01-.04(6)(a)1.(iii) Equipment exterior throughout facility are highly contaminated with food splatter, spillage residue, caked on decayed food matter and stuck on food deposit.
49: 1200-23-01-.05(2) Faucet in large hand sink area does not work.
52: 1200-23-01-.05(5) Dumpster in rear found open.
53: 1200-23-01-.06(5)(b)1. Facility walls and ceiling are dirty and has been on previous inspections.
54: 1200-23-01-.06(3)(c) Lighting in cook area are missing covers.
54: 1200-23-01-.06(3)(d) Ventilation in cook area are missing covers.
Additional Comments
This facility management team needs to install Active Managerial Control to clean it up and maintain a high level of sanitation. The plain sight view of dirt and grime shows this staff does not care or is not trained.
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
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
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
IN
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
