11: 1200-23-01-.03(1) Observed raw chicken stored above raw beef and raw fish in reach in cooler 3 (back area). CA: removed all raw product to proper storage; fact sheet left.
13: 1200-23-01-.03(3)(b)1. Observed raw chicken stored above raw beef and raw fish in reach in cooler 3 (back area). CA: removed all raw product to proper storage.
14: 1200-23-01-.04(6)(a)1. Observed bleach added to wash compartment of 3 comp sink. CA: trained employees to only had dish detergent in wash compartment of 3 comp.
19: 1200-23-01-.03(5)(a)6. Fried chicken in hot box on front line not holding at proper temp. CA: reheated chicken to at least 165F; turned hot box up.
34: 1200-23-01-.04(2)(d)9. No visible thermometer in standing freezer across from black 2 door reach in cooler.
37: 1200-23-01-.03(3)(b)1. Observed employee drinks, broken seal drink bottles, stored in reach in cooler and reach in freezer with and above food for public.
54: 1200-23-01-.06(3)(c) Light shield not available about reach in freezer, reach in cooler 1, reach in cooler 2.
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
OUT
11 Food in good condition, safe, and unadulterated
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
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
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
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
54 Adequate ventilation and lighting; designated areas used
