1: Active managerial control over foodborne illness risk factors not provided. Recommend ANSI approved food safety certification to identify and prohibit foodborne illness risk factors.
13: 1200-23-01-.03(3)(b)1. Cross-contamination noted at cooler on cookline. Raw foods in contact with RTE food products. Advised on proper and complete separation of raw foods. Products were discarded at time of inspection. Raw chicken prepared at prep sink with cooked foods present. Must maintain a safe physical distance from cooked and ready-to-eat products to avoid cross contamination.
14: 1200-23-01-.04(6)(a)1. Observed employee not properly sanitizing utensils. Utensils/dishes must be properly WASHED-RINSED-SANITIZED.
21: 1200-23-01-.03(5)(a)7. Ready-to-eat TCS foods not properly datemarked in walk in cooler unit. Advised on proper datemarking policy/procedures.
36: 1200-23-01-.05(5)(k) Outer openings not protected at back door. Live insect activity noted in kitchen area. Current pest control report available on request.
37: 1200-23-01-.03(3)(b)1. Food products stored on floor in walk in cooler unit. Must be 6” off floor. Bulk food products not properly covered/protected in dry storage area.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.
42: 1200-23-01-.04(9)(c)1. Clean dishes stored on dirty surfaces.
47: 1200-23-01-.04(6)(a)1.(iii) Some non food contact surfaces dirty. Dried food debris noted on clean dishes.
