8: 1200-23-01-.06(3)(a) Provide working soap dispensers at all hand sinks
34: 1200-23-01-.04(2)(d)9. Provide thermometers inside or outside all reach in coolers and freezers
37: 1200-23-01-.03(3)(b)1. Provide containers with lids for the opened bags of saf instant , keep food covered inside reach ins on cook line , and keep the water and tea pitchers covered
41: 1200-23-01-.04(6)(b)1.iv Provide scoops with handles to scoop dry foods with
45: 1200-23-01-.04(1) Replace the cutting boards , too many grooves in them
46: 1200-23-01-.04(5)(a) Provide test strips , etc
47: 1200-23-01-.04(6)(a)1.(iii) Clean around the dish machine
52: 1200-23-01-.05(5) Keep the sliding doors to the dumpster closed
53: 1200-23-01-.06(5)(b)1. Keep the mops and brooms stored hanging up , repair and clean the floors , walls , and ceiling tiles , in kitchen , clean the ventahood filters , etc
54: 1200-23-01-.06(3)(c) Replace the missing light shields in dry storage area
Additional Comments
2022 permit posted , following CDC Rules , , dine in and take out , use sanitizer for disinfectant , etc
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
IN
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
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
NA
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
