13: 1200-23-01-.03(3)(b)1. Raw beef stored above raw shell eggs in walk in cooler.
Ca: raw shell eggs moved to proper storage
14: 1200-23-01-.04(6)(a)1. Dish machine reading 0 ppm chlorine. Must read 50 to 200 ppm chlorine.
Ca: use 3 comp sink til dishmachine is fixed
20: 1200-23-01-.03(5)(a)6. Sliced tomatoes is 60Fin prep cooler #2 and pimento cheese is 56F in prep cooler #2.
Ca: threw out, discussed time in/time out policy for items in prep cooler #2 since top side of the cooler is hot from the heat lamp
20: 1200-23-01-.03(5)(a)6. Raw chicken in prep cooler #1 is 52F. Must be at 41F or below.
Ca: moved to the walk in cooler to cool
23: No asterisk on burgers on the menu that are cooked to order
Ca:
35: 1200-23-01-.03(5)(a)7. Containers of white powdery substance have no label
37: 1200-23-01-.03(3)(b)1. Employee personal phone and drinks stored on prep table
41: 1200-23-01-.04(6)(b)1.iv Large glass stored in large container of sugar
45: 1200-23-01-.04(1) Worn cutting boards in cook line
47: 1200-23-01-.04(6)(a)1.(iii) Potato slicer is dirty
47: 1200-23-01-.04(6)(a)1.(iii) Shelves in walk in cooler are dirty
47: 1200-23-01-.04(6)(a)1.(iii) Inside of alto sham has excessive grease
53: 1200-23-01-.06(5)(b)1. Fanguards in walk in cooler are dirty
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
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
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
