8: 1200-23-01-.06(3)(a) Hand sink next to grill no paper towels, soap, and bag of rags inside. CA: paper towels supplied, rags removed. Soap will be checked during follow-up.
13: 1200-23-01-.03(3)(b)1. Raw beef stored next to ready-to-eat foods in prep cooler. CA: beef moved to bottom shelf
13: 1200-23-01-.03(3)(b)1. Raw bacon stored with ready-to-eat food (cooked chicken and cured sausage) in walk-in cooler. CA: bacon moved to lower shelf
14: 1200-23-01-.04(6)(a)1. QA sanitizer hooked up to low temp dishmachine designed to use chlorine sanitizer; contact time is too long to use in dish machine. CA: all utensils must be washed and sanitized in 3 compartment sink, technician needs to be contacted. A follow-up will be conducted to check sanitizer in low temp dishmachine.
20: 1200-23-01-.03(5)(a)6. Fries @ 53 on cooling rack at room temperature. CA:TPHC policy discussed with PIC, TPHC policy added to establishment.
26: 1200-23-01-.07(1) Unlabeled chemical spray bottle by low temp dishmachine. CA: bottle was emptied
37: 1200-23-01-.03(3)(b)1. Employee drink (reusable waterbottle twisttop) on prep table with food and plastic wrap.
41: 1200-23-01-.04(6)(b)1.iv Utensils stored in standing water next to prep cooler
46: 1200-23-01-.04(5)(a) Sink and surface test strips not available, only have chlorine test strips on site.
53: 1200-23-01-.06(5)(b)1. Floors and walls are dirty throughout kitchen (ex. Vents above stove are dusty, floor under dish machine, wall next to grill)
54: 1200-23-01-.06(3)(c) Light shield missing next to reach-in fridge by entrance.
54: 1200-23-01-.06(3)(e) Personal jacket and backpack stored on food rack with clean pans and single-serve chopsticks.
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
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
OUT
20 Proper cold holding temperatures
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
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
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used