1: 1200-23-01-.02(1)(c) Active managerial control not provided over foodborne illness risk factors at time of inspection. Several priority items noted during inspection. Recommend ANSI approved foodservice certification or additional training on food safety to properly control foodborne illness risk factors.
4: 1200-23-01-.02(4)(a)1. Improper tobacco use noted in dry storage area. Used ashtray stored too close to food products in dry storage area. Employees must consume tobacco products in only designated areas away from food, single service items and clean dishes.
11: 1200-23-01-.03(1) Fly noted inside chopped bacon product. Product not of sound condition. Product was discarded at time of inspection. (Embargoed ~1 lb). Consult with pest control service to provide proper abatement issues with regards to pest activity.
14: 1200-23-01-.04(6)(a)1. Adequate cleaning and sanitizing frequency not provided for food and non-food contact surfaces. Numerous surfaces dirty throughout kitchen area. Recommend detailed cleaning list/regiment to properly maintain cleanliness and general sanitation.
20: 1200-23-01-.03(5)(a)6. TCS foods holding in low boy unit between 47-49*F. Sliced tomatoes and cut leafy greens holding on cookline make unit at 47*F. All TCS foods must be held at 41*F or below. Adjust unit or have unit serviced/repaired to properly hold products at 41*F or below.
34: 1200-23-01-.04(2)(d)9. No thermometer provided in upright freezer unit.
36: 1200-23-01-.05(5)(k) Rodent droppings noted in kitchen and dry storage area.
37: 1200-23-01-.03(3)(b)1. Food products stored on floor. Must be 6” off floor.
45: 1200-23-01-.04(1) Bulk foods dispensed with bowls. Must dispense bulk food products with a durable scoop with a handle to minimize manual contact with food products.
53: 1200-23-01-.06(4) Carpeting used in food storage area. Must provide a smooth, durable, easily cleanable, and non-absorbent floor covering. Floors dirty behind/underneath equipment and in poor repair around cooler units.
54: 1200-23-01-.06(3)(e) Designated areas not provided for personal items. Personal items stored too close to food products.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
36 Insects, rodents, and animals not present
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
