13: 1200-23-01-.03(3)(b)1. Observed raw chicken stored above raw beef and pork in walk-in cooler. Corrective Action: Person in charge moved raw chicken to bottom shelf and trained employees in proper vertical storage of raw foods.
37: 1200-23-01-.03(3)(b)1. Employee personal items stored above grill next to ticket machine.
42: 1200-23-01-.04(9)(c)1. Observed meat thermometer stored in hand washing sink.
43: 1200-23-01-.04(9)(c)1. Single service trays are not stored inverted near steam table on line.
48: 1200-23-01-.05(1)(c)2. Hot water is not available at hand washing sink near prep cooler 2
53: 1200-23-01-.06(5)(b)1. Obseved excessive caked-on food debris on sides of grill equipment.
53: 1200-23-01-.06(5)(a) Observed leaks near condenser in walk-in cooler and walk-in freezer. Observed ceiling tiles missing in main dining area
55: 1200-23-01-.08(3)(i)10. Current permit is not posted.
56: 1200-23-01-.08(4)(c)3.(ii) Most recent inspection report is not posted.
57: 1200-32-01-.01(1) Smoke from non-enclosed areas is infiltrating into areas where smoking is prohibited. Observed cigarette on mens restroom sink counter. Additional smoke and odor observed in mens restroom.
Additional Comments
Establishment's labeleing system is not active today. Manager and line cook verbally confirmed prep date and times of all TCS food product observed in cooling and cold-holding processes.
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
NO
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
COS
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
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
