8: 1200-23-01-.06(3)(a) Hand sink in the dishroom does not have hot and cold water
13: 1200-23-01-.03(3)(b)1. Raw turkey meat stored above cooked meatloaf in walk in cooler
Ca: raw turkey meat moved to proper storage
19: 1200-23-01-.03(5)(a)6. Sausage patty in alto sham is 130F. Must be at 135F or above.
Ca: reheated to 165F
20: 1200-23-01-.03(5)(a)6. Raw chicken is 57F in prep cooler #1 far left side
Ca: raw chicken put into ice bath
20: 1200-23-01-.03(5)(a)6. Sliced tomatoes in top lowboy #2 is 50F. Must be at 41F or below
Ca: put into icebath
20: 1200-23-01-.03(5)(a)6. Pico de gallo prepped 08/01 is 47F. Must be at 41F or below.
Ca: threw out
20: 1200-23-01-.03(5)(a)6. Coleslaw in lowboy is 50F. Must be at 41F or below
Ca: put into ice bath
20: 1200-23-01-.03(5)(a)6. Egg yolk in prep cooler#2 is 58F. Must be at 41F or below.
Ca: threw out
21: 1200-23-01-.03(5)(a)7. No date marked of coleslaw prepped more than 24 hrs
Ca: date marked
34: 1200-23-01-.04(2)(d)9. Missing thermometers in coolers
35: 1200-23-01-.03(5)(a)7. No label on containers in walk in cooler
36: 1200-23-01-.05(5)(k) Back door does not self close
41: 1200-23-01-.04(6)(b)1.iv Knife stored in between prep cooler
41: 1200-23-01-.04(6)(b)1.iv Utensil stored in standing water
45: 1200-23-01-.04(1) Worn cutting boards
47: 1200-23-01-.04(6)(a)1.(iii) Shelving at storage/prep room is dirty
48: 1200-23-01-.05(1)(c)2. Hot water handle at 3 comp sink is broken
53: 1200-23-01-.06(5)(b)1. Ceiling tiles are dirty
57: 1200-32-01-.03(1) No smoking signs not posted at all entrances into the building
Additional Comments
Complaint: caller called and said “ there was a drainage backup in the kitchen. Said dirty grease water is backing up into the kitchen and is unsanitary. They stated management refused to stop service to get issue corrected. Also stated the restaurant is infested with roaches and other cooks/food preparers touch raw meat with their bare hands and not wash hands afterwards.
Did not observe sewage water backing up into the kitchen
Did not see employees touch raw meat with bare hands and we did see employees wash hands.
According to PIC, pest control, marigold, came in sunday 07/31/22
Talked to PIC about cooked onions about keeping it hot or cold or running a TPHC policy
Cr item: # 6, 8, 20
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
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
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean