8: 1200-23-01-.05(2)(e)1.(i) Dirty cloth towels stored in handwashing sink, employee personal drinks stored in handwashing sink near front entrance to food prep area. Handwashing sinks must be used for handwashing only. Must be fully supplied with soap, water, and paper towels and be fully accessible.
8: 1200-23-01-.06(3)(a) Paper towels not available at handsink near front entrance to food prep area. Corrected on site.
14: 1200-23-01-.04(6)(a)1. High heat dishwasher 140-145°F final rinse temp. Thermometer was ran multiple times. Final rinse temp must be a minimum of 160°F. High heat dishwasher must not be used until able to final rinse sanitize at 160°F or above.
14: 1200-23-01-.04(6)(a)1. Triple sink QA 0. Food prep worker drained water in sanitizer compartment. QA dispenser not working, establishment is currently hand pouring QA sanitizer. Food prep worker set up QA portion of triple sink to 200-300ppm QA. QA dispenser needs to be repaired as soon as possible.
21: 1200-23-01-.03(5)(a)7. Multiple prepped TCS foods not date marked in walk in cooler. Kitchen manager explained foods were prepped up to two days ago and are waiting on date marking stickers to come in. Prepped TCS foods held overnight must be date marked and used or discarded within 7 days.
31: 1200-23-01-.03(5)(a)5. Packaged scrambled eggs cooling in empty sink in food prep area. PIC said eggs were going to be served at a later time. TCS foods must be cooled in a cold holding unit, ice bath, etc. Cooling in empty sink not an approved cooling method.
53: 1200-23-01-.06(5)(b)1. Oustide walk in freezer floor dirty with ice and food debris.
53: 1200-23-01-.06(5)(b)1. Outside walk in cooler dirty with multiple whole fruits and vegtables on cooler floor.
54: 1200-23-01-.06(3)(e) Employee drinks stored on handsink near front entrance to kitchen area.
Additional Comments
High heat dishwasher 140-145°F, final rinse temp must be 160°F or above. Establishment using High Heat dishwasher with serving trays during inspection.High heat dishwasher must not be used until able to sanitize at 160°F. Triple sink QA dispenser broken, establishment hand mixing QA in sanitizer compartment. Sanitizer 0ppm when inspector used test strip. Food prep worker drained sanitizer compartment and set up QA by hand to 200-300ppm. Multiple prepped TCS foods held overnight not date marked. Prepped TCS foods held overnight must be date marked and be used or discarded within 7 days of prep date.
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
