6: 1200-23-01-.02(3)(a) Employee wash hands with gloves on ( CA) turn to take gloves off and then wash hands
6: 1200-23-01-.02(3)(a) Employee toch mouth area, place gloves on hands and grab onions without washing hands first ( CA) trained the employee to wash hands
20: 1200-23-01-.03(5)(a)6. ( Raw chicken on prep cooler on cook line reading at 44 F. Must be 41 F or below. Pile too high ( CA) remove some it and place in refrigerator
33: 1200-23-01-.03(5)(a)3. Fillets sitting out on chest freezer frozen thawing
34: 1200-23-01-.04(2)(d)9. No visible thermometer in prep cooler with raw chicken drummete and raw chicken tenders
34: 1200-23-01-.04(2)(d)9. No thermometer in chest freezer
35: 1200-23-01-.03(5)(a)7. Unlabeled black container of powder substance on shelf
37: 1200-23-01-.03(3)(b)1. Bag of flour on floor on cook line
42: 1200-23-01-.04(9)(c)1. Handle of scoop touch flour under rack
45: 1200-23-01-.04(1) Very drirty in the oven
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
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
IN
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
OUT
20 Proper cold holding temperatures
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used