6: 1200-23-01-.02(3)(a) Upon arrival, both handwash sinks are observed dry and with dust accumulation inside basin. When I asked the owner where she washed her hands she stated they had just opened (active food preparation observed). Then the owner stated that she may have washed her hands at the three compartment sink which contains no soap or paper towels for handwashing. Both owners onsite properly washed hands when educated. Ensure designated sinks are used for handwashing and use soap and paper towels.
21: 1200-23-01-.03(5)(a)7. Several items in walk in cooler are not properly date marked (cooked chicken, raw chicken in stainless bowl). Additionally, chicken in 2 door reach in owner stated was made “a few days ago” was not date marked, and sweet and sour pork in the one door domestic unit was not date marked. Owner stated that the date stickers may have fallen off. Ensure proper date marking is followed.
26: 1200-23-01-.07(1) Spray bottle of what owner stated contains bleach water is noted in kitchen unlabeled. Ensure all toxics are properly labeled to prevent contamination of food.
33: Upon arrival, approx 30 lbs of chicken is observed thawing on table in back area. Chicken still in semi frozen state and was placed in walk in. Thaw food properly- in cold running water, in micowave, in refrigerator, or as part of the cooking process.
45: Cardboard used to cover food in 2 dr reach in unit. Discontinue use of cardboard as it is not easily cleanable.
47: Food accumulaiton/debris observed throughout kitchen- on refrigerator handles, gaskets. Grease accumulation on equipment. Clean on a more routine basis.
53: 1200-23-01-.06(5)(a) Flooring is in poor repair near mop sink. Several tiles broken/missing
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
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
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
IN
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
