8: 1200-23-01-.05(2)(e)1.(i) Hand washing sink in drink area is not draining.
13: 1200-23-01-.03(3)(b)1. Observed raw shelled eggs stored above leafy greens in walk-in cooler. Corrective Action: Person in charge moved leafy greens
14: 1200-23-01-.04(6)(a)1. Observed several utensils and lids in clean dish storage container with visible caked-on food debris. Additionally, low-temperature dishwasher is dispensing 0ppm chlorine. Corrective Action: Person in charge used 3 compartment sink to wash, rinse, and sanitize dishes. Person in charge also put in a work order for dishwasher.
20: 1200-23-01-.03(5)(a)6. Service prep cooler 1 at 49F. Housemade buttermilk ranch on service prep cooler 1 at 59F and 47F. Raw beef balls prepped 1 day ago at 47F.
21: 1200-23-01-.03(5)(a)7. Spaghetti squash in reach-in cooler 1 cooked 2 days ago does not have a date marking. Corrective Action: Person in charge labeled item.
35: 1200-23-01-.03(5)(a)7. Observed bulk white container of white granular substance with no label.
36: 1200-23-01-.05(5)(k) Observed several fruit flies and gnats throughout kitchen area.
37: 1200-23-01-.03(3)(b)1. Observed employee phone, drink,and food stored on prep table next to customer food prep
45: 1200-23-01-.04(1) Observed chipped spatula with missing pieces.
47: 1200-23-01-.04(6)(a)1.(iii) Dense black buildup on ice machine condenser.
53: 1200-23-01-.06(5)(b)1. Several cooler door handles has built-up debris. Walls have excessive yellow food build up. Cobwebs hanging inside back grill hood.
Additional Comments
10-day follow is required to verify all critical violations have been corrected.
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
14 Food-contact surfaces: cleaned and sanitized
COSRepeat
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Repeat
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Repeat
Observations
OUT
37 Contamination prevented during food preparation, storage and display
COS
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
