6: 1200-23-01-.02(3)(a) Observed employee handle clean dishes at dish machine after loading dirty dishes without washing hands in between. CA: trained on when to wash hands.
8: 1200-23-01-.05(2)(e)1.(i) Hand sink at 3 comp sink observed blocked by trash can. CA: removed trash can from in front of hand sink.
12: 1200-23-01-.03(4)(b)8.(i) Shell tags not kept in order or for 90 days. CA: discussed importance of keeping tags in order and 90 days.
13: 1200-23-01-.03(3)(b)1. Observed raw fish stored above onion rings in walk in cooler. CA: removed onion rings to proper storage.
33: 1200-23-01-.03(5)(a)3. Observed raw chicken wings thawing in 3 comp sink without the use of running water.
35: 1200-23-01-.03(5)(a)7. Observed unlabeled bulk container of white powder stored near fryer.
37: 1200-23-01-.03(3)(b)1. Observed personal drinks stored on food prep surfaces throughout kitchen. Observed employee food stored above food for public in walk in cooler.
37: 1200-23-01-.03(3)(b)1. Observed multiple food items stored unprotected in walk in cooler.
39: 1200-23-01-.03(3)(d)4. Observed wet wiping cloths, not in use, stored on food prep surface.
45: 1200-23-01-.04(1) Observed ice scoop stored on top of cardboard on top of ice machine.
52: 1200-23-01-.05(5) Large dumpster door observed open.
53: 1200-23-01-.06(5)(a) Observed excessive ice build up in walk in freezer.
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
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
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
OUT
12 Required records available: shell stock tags, parasite destruction
Observations
OUT
13 Food separated and protected
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
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
