1: 1200-23-01-.02(1)(b) PIC does not demonstrate control over PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection. ANSI Food Safety Manager Certificate Program recommended to PIC.
8: 1200-23-01-.05(2)(e)1.(i) Handsink located near triple sink not accessible during routine inspection. Used to store bleach and Raid. Handsinks must be accessible and properly supplied for employee handwashing.
19: 1200-23-01-.03(5)(a)6. Mashed potatoes 115°F in hot well. Mashed potatoes were double panned, causing product container to not fit properly in hot well. TCS foods must be hot held at 135°F or above. Kitchen employee fixed mashed potatoes to fit snug into hot well.
26: 1200-23-01-.07(1) Spray bottle containing yellow solution in unlabeled spray bottle stored on handsink. Chemical substances must be stored in a labeled container to be properly identified.
33: 1200-23-01-.03(5)(a)3. Raw fish thawing in stagnant water in triple sink. TCS foods must be thawed submerged under running water, cooked frozen, or thawed in a cold holding unit.
45: 1200-23-01-.04(1) Racks in reach in portion of low boy unit in poor repair.
45: 1200-23-01-.04(1) Rear entrance door not closing properly. Door left 1/4 way open during majority of routine insoection.
47: 1200-23-01-.04(6)(a)1.(iii) Dust present in reach in portion of low boy cooler.
53: 1200-23-01-.06(5)(b)1. Walk in cooler floors wet and slippery. Cardboard used to absorb mositure in walk in cooler floors.
54: 1200-23-01-.06(3)(e) Employee drink stored on low boy cutting board during inspector arrival. Employee personal items must be properly stowed and not stored near foods or on food contact surfaces.
Additional Comments
PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection. Handsink in food prep area not accessible, used for bleach and Raid storage. Yellow chemical solution stored in unlabaled spray bottle and stored on food prep handsink. All chemicals must be stored in a labeled container. Mashed potatoes 115°F. TCS foods must be held at 135°F or above.
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
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
