6: 1200-23-01-.02(3)(a) Employee Came into the kichen from the side doir close to walk in cooler with gloves on. He did not remove gloves and wash hands before cooking on the grill. ( CA) train to wash haands when entering into the kitchen before statring to work with food
8: 1200-23-01-.05(2)(e)1.(i) Handsink in area with three compartment sink not easy accesdible. Havea steel padel with a barrel in front of it ( CA) remove item in front of hand sink
26: 1200-23-01-.07(2)(a) Soap dispenser is next to a container of utensils in area with three comp sink ( CA) remove container of utensils
37: 1200-23-01-.03(3)(b)1. Cook pepper in walk in freezer not cover
37: 1200-23-01-.03(3)(b)1. Bottle water on table near walk in cooler with seal broken and not full
39: 1200-23-01-.03(3)(d)4. No sanitizer reading in wipe cloth bucket ( zero ppm of QA and zero ppm of chlorine
42: 1200-23-01-.04(9)(c)1. Tong on wall holder stored dirty in ktchen
42: 1200-23-01-.04(9)(c)1. Knife stored on knife holder with food debris
45: 1200-23-01-.04(1) Using a plate for cook rice sitting out on table near walk in cooler. Cook rice reading at 138 F at this time
45: 1200-23-01-.04(1) Using utensil with out a handke to get out salt on storage shelf near walk in cooler
53: 1200-23-01-.06(4) No light cover on light in kitchen
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
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
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
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
OUT
26 Toxic substances properly identified, stored, used
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
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
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
