14: 1200-23-01-.04(6)(a)1. Low-temperature dishwasher at 133F and dispensing 0 ppm chlorine. Corrective Action: Person in charge called servicing company. Establishment is temporarily closed for lack of sanitation.
20: 1200-23-01-.03(5)(a)6. Raw hamburger meat in side grill cooler at 49F. Raw chicken in side grill cooler at 52F. Corrective Action: Food items were placed in main grill cooler for immediate cooling. Person in charge created service order.
26: 1200-23-01-.07(1) Observed unlabeled chemical spray bottle under dishwashing area hand washing sink. Corrective Action: Person in charge discarded liquid inside bottle.
37: 1200-23-01-.03(3)(b)1. Observed several personal drinks without lid and straw stored on prep surface
43: 1200-23-01-.04(5)(b)3. Styrofoam cup used as scoop in salsa container
47: 1200-23-01-.04(6)(a)1.(iii) Observed debris at bottom of clean utensil bin on clean dish rack.
52: 1200-23-01-.05(5) Dumpster door is open during inactive time.
Additional Comments
Establishment is temporarily closed due to failure to sanitize dishware at 50-200ppm chlorine.
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
Repeat
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
Repeat
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
OUT
26 Toxic substances properly identified, stored, used
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
43 Single-use/single-service articles; properly stored, used
