14: 1200-23-01-.04(6)(a)1. Numerous food and non food contact areas dirty throughout facility. Adequate cleaning and sanitizing frequency not provided.
20: 1200-23-01-.03(5)(a)6. Drawer holding raw chicken tenders temping 45-50°F. Large noticeable gap between gasket and unit, not closing shut. PIC put heavy ice bath on raw chicken tenders to help keep TCS foods at 41°F or below. TCS foods kept in food storage must be held at 41°F or below.
31: 1200-23-01-.03(5)(a)5. Ribs cooling at room temperature upon inspector arrival. Ribs temping 100-110°F. Line cook explained cooling process of ribs indicating the finished product is left out to cool until product reaches room temperature. TCS foods must be cooled in a cold holding unit, ice bath, ice wand etc to help maintain 6 hour cooling procedure.
37: 1200-23-01-.03(3)(b)1. Foods kept in reach in freezer stored uncovered. Food held in reach in freezer must be covered to help prevent product contamination.
42: 1200-23-01-.04(9)(c)1. Dishes stored wet nested. Nested dishes must be stored dry to help prevent microbial growth.
45: 1200-23-01-.04(1) Door to reach in cooler holding cheesecake in poor repair, held,closed by bungee cord.
46: 1200-23-01-.04(5)(a) Wash water soaking dirty utensils 95°F. Wash water must be 110°F or above. Wash water dirty.
47: 1200-23-01-.04(6)(a)1.(iii) Ice build up in walk in freezers.
49: 1200-23-01-.05(2) Handsink by dishwasher filling up with water and leaking onto floor. Drain not funneling hand washing water fast enough down drain causing overflow.
53: 1200-23-01-.06(4) Chipped floor tiles in walk in freezer entrance.
Additional Comments
Drawer holding raw chicken tenders 45-50°F. Large noticeable gap between gasket and unit. Numerous food and non contact dirty throughout facility. Adequate cleaning and sanitizing frequency not provided.
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
