6: 1200-23-01-.02(3)(a) Employee observed went out of the kitchen and came back with gloves on and did not washed hands and changing gloves. CA trained and washed hands.
13: 1200-23-01-.03(3)(b)1. Raw chicken in prep cooler stored above raw beef. CA trained and moved.
19: 1200-23-01-.03(5)(a)6. Gyros meat next to the gyros machine cone at 110 F. CA trained and reheated to 165 F.
21: 1200-23-01-.03(5)(a)7. Cooked chicken stew in walk in cooler for more than 24 hours and missing date marking. CA trained and date marked.
23: 1200-23-01-.03(6)(c) No consumer advisory provided on the menu for raw and under cooked food. CA trained and will change the menu.
37: 1200-23-01-.03(3)(b)1. Employee personal drink stored on the prep table.
37: Food boxes and containers have bulk of food stored on the floor in walk in cooler.
37: 1200-23-01-.03(3)(b)1. Bags of food bulk stored on the floor in storage area.
39: 1200-23-01-.03(3)(d)4. Wet wipping cloth stored on the prep table.
47: 1200-23-01-.04(6)(a)1.(iii) The walk in cooler shelves are dirty.
53: The floor under the 3 compartment sink is dirty.
53: 1200-23-01-.06(4) Kitchen floor has broken tiles.
54: 1200-23-01-.06(3)(c) Missing 2 light shields in kitchen area.
57: No smoking signs are not 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
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
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
OUT
13 Food separated and protected
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
47 Nonfood-contact surfaces clean
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