4: 1200-23-01-.02(4)(a)1. Observed employee eating on prep line. Corrective Action: Employees were trained by Person in charge to eat outside of prep areas.
7: 1200-23-01-.03(3)(a)1.(ii) Observed employee handle cooked chicken on grill line with bare hands. Corrective Action: Person in charge immediately corrected employee, and employee washed his hands and put on gloves before handling chicken.
14: 1200-23-01-.04(6)(a)1. Observed employees using rags in green bucket of detergent to wash utensils, rinsing utensils under 2-compartment prep sink water, and sanitizing with red sanitizer quarternary ammonia water. Corrective Action: Persons in charge were taught to use 3 compartment sink to wash, rinse, and sanitize dishware under specified contact time.
19: 1200-23-01-.03(5)(a)6. Containers of grilled chicken in bottom section of upright warmer 2 at 130F and 127F. Corrective Action: Person in charge placed items on top shelf and monitored hot-holding status of warmer.
20: 1200-23-01-.03(5)(a)6. Service prep cooler 2 at 52F. Salsa fresca made this morning on service prep cooler 2 at 49F. Corrective Action: Person in charge put in a work order for cooler and placed TCS foods in working service lowboy cooler.
37: 1200-23-01-.03(3)(b)1. Several employee drinks without lid and straw and employee personal cellphones stored on prep tables and on main line grill cooler. Dirtied wiping cloths stored on shelf above cheese in walk-in cooler and on hot-holding station hand washing sink knobs.
43: 1200-23-01-.04(9)(c)1. Plastic to-go tubs on shelf above reheat station are not stored inverted.
46: 1200-23-01-.04(5)(a) Quarternary ammonia test strips are not available.
53: 1200-23-01-.06(5)(b)1. Excessive caked-on grease build up beside fryer near grill.
57: A “No Smoking” sign or the international symbol is not posted at every exterior entrance door.
Additional Comments
10-day follow up is required to verfiy correction.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
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
OUT
19 Proper hot 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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
