13: 1200-23-01-.03(3)(b)1. Raw beef in reach in cooler 2 stored above ready to eat food. CA trained and moved.
19: 1200-23-01-.03(5)(a)6. Cooked chicken on the top of the display cooler at 69 F for less than an hour. CA trained and reheated to 165 F.
19: 1200-23-01-.03(5)(a)6. Cooked Salmon croquetts on the top of display cooler at 68 F for less than an hour. CA trained and reheated to 165 F.
19: 1200-23-01-.03(5)(a)6. Cooked Pork tenderloin on the top of display cooler at 70 F for less than 1 hour. CA trained and reheated to 165 F.
26: 1200-23-01-.07(1) Unlabeled chemical spray bottle in ware washing area. CA trained and labeled.
26: 1200-23-01-.07(2)(b) “Black flag” flying insect killer stored on the chemical cabent. CA trained and discard.
37: 1200-23-01-.03(3)(b)1. Employee personal drink stored on the prep cooler.
37: 1200-23-01-.03(3)(b)1. Water condensation in walk in freezer touching food boxes.
37: 1200-23-01-.03(3)(b)1. Food boxes stored on the floor in walk in freezer 2
37: Food boxes stored on the floor in walk in freezer .
39: 1200-23-01-.03(3)(d)4. Sanitizer cloth bucket stored on the floor next to oven.
43: 1200-23-01-.04(9)(c)1. Single service item box stored on the floor.
45: 1200-23-01-.04(1) Cutting boards have deep cuts in prep area.
53: Ceiling vents are dirty.
57: “No smoking” signs is not posted on the entrance and exit doors.
Additional Comments
Complaint answered. Complete food inspection is conducted. 3 trays of uncovered cooked food on top of display cooler observed at 70 F. CA trained to keep all TCS food at 135 F or higher. Reheated all the TCS to 165 F.
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
19 Proper hot holding temperatures
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
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
37 Contamination prevented during food preparation, storage and display
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
