20: 1200-23-01-.03(5)(a)6. Multiple food items out of temperature in the prep cooler next to the stove. Store food in another cooler until repaired.
21: 1200-23-01-.03(5)(a)7. Food is held over 24 hours at this establishment, but there are no dates. Please put dates when food was prepared or removed from original packaging and a discard date.
35: 1200-23-01-.03(5)(a)7. Food missing labels with common name. Food removed from original packaging or prepared needs a label with the name.
37: 1200-23-01-.03(3)(b)1. Uncovered food in coolers and freezers. Cover to prevent cross contamination. Food in containers stored on the ground in freezer and cooler. Store 6in or higher.
41: 1200-23-01-.04(6)(b)1.iv Rice scoop stored in standing water at room temperature. Store in hot water at 135 degrees, under running water, or dried and covered to prevent bacteria growth
45: 1200-23-01-.04(1) Prep cooler gaskets need repair to provide proper sealing. Handle missing on walk-in cooler.
46: 1200-23-01-.04(5)(a) Dishwasher not dispensing enough sanitizer
47: 1200-23-01-.04(6)(a)1.(iii) Exterior of equipment needs cleaning to remove food debris
53: 1200-23-01-.06(5)(b)1. Baseboard by hand sink needs repair. Walls need cleaning to remove debris and dust.
54: 1200-23-01-.06(3)(c) Lighting is inadequate in hallway from kitchen to walk-in cooler and freezer. Please repair as it is too dark.
54: 1200-23-01-.06(3)(e) Employee personal items stored on equipment. It must be stored in a designated area away from equipment, food handling, and utensils
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
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
13 Food separated and protected
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
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
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
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
