21: 1200-23-01-.03(5)(a)7. No date mark on a pan of sliced tomatoes in the walk in cooler, prepped two days ago. CA- Pan of sliced tomatoes were dated.
26: 1200-23-01-.07(2)(a) Spray bottle of cleaner is stored on a prep table with single-use cups and lids. CA- Bottle of cleaner was moved.
35: 1200-23-01-.03(5)(a)7. Unlabeled ingredient bins containing a white powder.
37: 1200-23-01-.03(3)(b)1. Employee drink is stored in a reach in cooler with customer food.
45: 1200-23-01-.04(1) Prep cooler shelves are rusty. Ingredient bin lid is broken. Ice machine door is broken.
47: 1200-23-01-.04(6)(a)1.(iii) Green slime at ice machine door.
49: 1200-23-01-.05(2) The sink near the door is leaking and a pan is catching the water.
51: 1200-23-01-.05(2)(c)2. Men’s restroom is shut down because the toilet is not working.
55: 1200-23-01-.08(3)(i)10. Current permit is not posted in a conspicuous manner, visible to the public.
56: 1200-23-01-.08(4)(c)3.(ii) Most recent inspection report is not posted.
Additional Comments
Brad Hendricks is ServSafe certified through 12/14/23.
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
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
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
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
