4: 1200-23-01-.02(4)(a)1. Observed employee eating in kitchen. CA: trained Person in charge on proper eating/drinking areas
8: 1200-23-01-.06(3)(a) No paper towels available at hand sink in kitchen area. CA: paper towels supplied to hand sink
19: 1200-23-01-.03(5)(a)6. Mini quiches in warmer @ 119 F. Brussel sprouts stored on prep table @ F. CA: quiches moved to oven to reheat to 165F. Brussel sprouts placed under Time as a Public Health Control (TPHC) policy.
26: 1200-23-01-.07(1) Chemical spray bottles (sanitizer) without labels. CA: bottles labeled.
37: 1200-23-01-.03(3)(b)1. Personal water bottle stored with boxes of gloves
42: 1200-23-01-.04(9)(c)1. Spatula hanging with utensils chipped and burned
43: 1200-23-01-.04(9)(c)1. To-go containers stored next to hand sink, getting water splashed on them.
45: 1200-23-01-.04(1) Handles of reach-in fridges are damaged or repaired with duct tape.
54: 1200-23-01-.06(3)(e) Personal bag stored with food items under prep table
56: Most current inspection report not posted
57: 1200-32-01-.03(1) “No smoking” signs or the international symbols are not conspicuosly posted at every entrance
Additional Comments
No comments
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
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
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
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used