1: 1200-23-01-.02(1)(c) Active managerial control not provided over foodborne illness risk factors, employee handwashing, general cleanliness and sanitiation during inspection. Recommend ANSI approved food safety certification for food handlers to increase food safety knowledge.
3: 1200-23-01-.02(2)(a)4 Observed employee working with bandages on fingers not properly covered by a single use glove. Wounds must be covered by an impermeable cover such as a finger cot or stall and a single use glove over the impermeable cover to adequately protect food and food contact surfaces.
6: 1200-23-01-.02(3)(a) Adequate handwashing not observed by employees during inspection. Hands must be washed between accepting payments from customers and preparing/cooking food items.
14: 1200-23-01-.04(6)(a)1. Numerous food and non-food contact surfaces dirty throughout establishment. Dried raw animal foods noted on surfaces in prep area. Adequate cleaning and sanitizing frequency not provided to maintain general cleanliness and overall sanitiation levels in the establishment. Recommend detailed cleaning and sanitizing regiment to maintain sanitiation levels throughout kitchen and prep areas.
20: 1200-23-01-.03(5)(a)6. Shredded cabbage (cut leafy green) sitting out at room temperature and not under time or temperature control. Product holding at 59*F. Must be 41*F or below. (Embargoed ~3lbs).
34: 1200-23-01-.04(2)(d)9. No thermometers provided in upright or chest freezer storing TCS foods.
37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food items noted in walk in cooler unit.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.
41: 1200-23-01-.04(6)(b)1.iv In use utensils stored in standing water.
45: 1200-23-01-.04(1) Shelving rusted/poor repair and not easily cleanable in walk in cooler. Chest freezer lid in poor repair.
50: 1200-23-01-.05(4)(c) Greywater from used mop water disposed of on ground outside back door. Greywater must be disposed of down the designated and provided mop sink.
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
3 Proper use of reporting, restriction & exclusion
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
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
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
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
