2: 1200-23-01-.02(2)(a)2. No Employee Health Policy available. CA- Employee Health Policy was provided to the PIC.
13: 1200-23-01-.03(3)(b)1. Raw steak is stored on top of raw carrots in the walk in cooler. CA- Raw steak was moved to the bottom shelf.
14: 1200-23-01-.04(6)(a)1. Employee observed washing dishes in the middle compartment of the triple sink. CA- Discussed proper set-up of triple sink and it was set-up properly. 0 ppm sanitizer in the low temp dish machine. CA- Dish machine was repaired and the sanitizer is now 150 ppm chlorine.
22: 1200-23-01-.03(5)(a)9.(i)(I) No policy available for the TPHC. CA- TPHC policy sheet was provided to the PIC, who completed it.
37: 1200-23-01-.03(3)(b)1. Cup of employee food is stored on a shelf above the prep cooler. Uncovered ingredient bin on the ingredient rack.
39: 1200-23-01-.03(3)(d)4. 0 ppm sanitizer in the cloth bucket.
43: 1200-23-01-.04(9)(c)1. To-go containers are not stored up-side down in the kitchen.
47: 1200-23-01-.04(6)(a)1.(iii) A lot of liquid is ponding on the bottom shelf of the reach in cooler.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
COS
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
IN
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
OUT
22 Time as a public health control: procedures and records
COS
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
