21: 1200-23-01-.03(5)(a)7. Several food containers with tcs foods without date markings in walk-in cooler, reach-in fridge. CA: date was marked on all food not being used within 24 hours.
26: 1200-23-01-.07(2)(a) Windex, hand sanitizer, detergent stored above/next time drink cups, soda liquid refills in storage closet. CA: chemicals were stored on bottom shelf.
26: 1200-23-01-.07(2)(a) Hand sanitizer stored on food storage shelf behind fryers. CA: Hand sanitizer was removed.
33: 1200-23-01-.03(5)(a)3. Thawing raw meat at room temperature on floor under dish machine.
37: 1200-23-01-.03(3)(b)1. Uncovered personal drink in prep area on prep cooler.
48: Cold water not available at wash/rinse compartment at 3 compartment sink.
53: 1200-23-01-.06(5)(a) Personal items (jacket) stored hanging off dish rack in kitchen, one off food rack in storage closet, one on top of sugar bags on food storage shelf in prep area, keys hanging above microwave.
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean