6: Employee touch raw meat with gloves on hands. , use a papertowel to wipe gloves and then touch ready to eat food ( CA) train to wash hands and embrgi the fiid
7: Employee handling ready to eat foods with bare hands ( CA) embargo and train
13: Raw beef over cook chicken in prep cooler on cook line ( CA) cook chicken was remove next to ready to eat foods
18: Cook rice in walk in refrigerator reading at 52 F. Made yesterday ( CA) embargo and train. Once temperature drop to 135 F you have two hours to get it to 70 F snd four more hours to get it to 42 F
34: 1200-23-01-.04(2)(d)9. No visible thermometer in chest freezer
37: 1200-23-01-.03(3)(b)1. Bottle water with seal broken and not full on rack withclean diehes
45: 1200-23-01-.04(1) Deep cuts in cutting board on orep tabke on cook line
53: 1200-23-01-.06(5)(b)1. Ceiling dirty on cook line
54: Missing light cover on light at hood system
56: 1200-23-01-.08(4)(c)3.(ii) Last inspection not posted in customer view
Additional Comments
Pam Wilson ( manger of food and public facility is giving you 48 hours to provide a receipt or have plumber working on it. I will be back to check 2:30 pm on 4/21/2022
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
