8: 1200-23-01-.06(3)(a) No soap available at the ladies restroom hand sink. CA- Soap dispenser was repaired. Soap is now available.
13: 1200-23-01-.03(3)(b)1. Raw shell eggs are stored above ready-to-eat foods in a prep cooler and in the walk in cooler. CA- Eggs were moved and a hand-out was given to the PIC.
14: 1200-23-01-.04(6)(a)1. 0 ppm sanitizer in the low temp dish machine. CA- Sanitizer jug was replaced. Now, the sanitizer is 100 ppm chlorine.
A cutting board, with cooked chicken on it, is stored on top of clean dishes on the clean side of the dish machine. CA- Chicken was discarded and the dishes on the clean side of the dish machine were rewashed.
26: 1200-23-01-.07(1) Unlabeled chemical spray bottle containing a yellow liquid. CA- Bottle was labeled.
37: 1200-23-01-.03(3)(b)1. Uncovered ice cream inside a reach in freezer. Box of food is stored on the walk in freezer floor.
45: 1200-23-01-.04(1) Prep cooler door gasket is damaged.
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
IN
19 Proper hot holding temperatures
Compliant
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
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
OUT
26 Toxic substances properly identified, stored, used
COSRepeat
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
