1: Active managerial control not provided at time of inspection. Several areas of kitchen/prep areas in disarray and active managerial control over handwashing and general cleanliness not provided.
2: 1200-23-01-.02(2)(a)2. PIC not aware of employee illness policy symptoms and reportable illnesses. Advised on employee illness policy at time of inspection.
4: 1200-23-01-.02(4)(a)1. Employee observed chewing gum at prep station while preparing food items.
6: 1200-23-01-.02(3)(a) Observed employee on cookline handle raw ground beef then continue cooking and preparing other food items without washing hands. Employees must wash hands after handling raw food products. Also observed additional employee “spray” gloved hands with T&S nozzle in prep area without washing hands. Employees must wash hands with soap for at least 20 seconds, then dry with a single service hand towel at designated hand sink.
14: 1200-23-01-.04(6)(a)1. Lack of adequate cleaning/ sanitizing frequency not provided. Several surfaces with noted build up of food debris. Mold noted inside walk in cooler (2) on sheet pan racks. Recommend detailed cleaning regiment/list to adequately maintain cleanliness of food and non-food contact surfaces.
37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food items noted in walk in cooler/freezer unit.
45: 1200-23-01-.04(1) Excessive frost/ice build up noted in walk in freezer unit.
53: 1200-23-01-.06(5)(a) Floors in poor repair at dishwashing area and in walk in cooler (2).
54: 1200-23-01-.06(3)(e) Designated areas not utilized to store personal items. Keep personal items away from food prep areas to avoid contamination.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
IN
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
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
