8: 1200-23-01-.05(2)(e)1.(i) Hand sink in dish-washing area is not accessible, blocked by a fan. Corrective Action: fan removed from hand sink
13: 1200-23-01-.03(3)(b)1. Boxes of raw pork stored above turnovers on speed rack in walk-in cooler. Corrective Action: Pork moved to bottom shelf of speed rack
19: Mashed potatoes made and placed in hotbox 40 minutes ago, @ 124F. Corrective Action: mashed potatoes reheated to 165F for hot holding
27: 1200-23-01-.08(1)(d)3. Establishment received vacuum sealed mushroom sauce, sirloin, filet, pierogi dough, and pesto from a sister restaurant that does not have an approved HACCP plan. Corrective Action: embargo 20 lbs
Corrective Action: HACCP application information will be sent to PIC
49: 1200-23-01-.05(2) Observed freshwater leak at faucet-head at 3 compartment sink
50: Observed a condensation leak from the AC unit next to the fryers at the cook line. This water is dripping onto the floor
50: 1200-23-01-.05(4)(c) Drain underneath prep sink at backline needs an air gap
53: 1200-23-01-.06(5)(b)1. Excessive dust build-up on ceiling near air vents above 3 compartment sink and above walkway outside of walk-in cooler
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
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
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NO
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
IN
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
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
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
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
