20: 1200-23-01-.03(5)(a)6. Noodle drawer cooler at 60°F. CA- embargoed food and removed cooler from service.
20: 1200-23-01-.03(5)(a)6. Walk in cooler at 44 °F multiple temperature violations near walk in cooler entrance. TCS foods oposite walk in cooler entrance were within A safe food temperature. CA - placed thawing food back in walk in freezer. Moved raw product and sealed unopened TCS foods to oposite end of Walk in cooler. Embargoed prepared items held longer than 24 hrs. Follow up in 24 hrs
20: 1200-23-01-.03(5)(a)6. Sliced tomatoes in bottom of salad prep cooler at 50°F. CA- embargoed
36: 1200-23-01-.05(5)(k) Mouse droppings under shelves in dry storage area.
37: 1200-23-01-.03(3)(b)1. Ac vent condensation dripping on grill line prep area.
39: 1200-23-01-.03(3)(d)4. 0 ppm QA in sanitizer cloth bucket
41: 1200-23-01-.04(6)(b)1.iv In use utensils Held in standing water not at 135°F or higher.
46: 1200-23-01-.04(5)(a) Leak on drain valve under sanitizer compartment of 3 compartment sink
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
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
IN
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
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
46 Warewashing facilities, installed, maintained, used, test strips
