1: Person in charge was able to answer basic food safety question and have no managerial control over priorities ( CA) recommended basic food safety classes
2: Staff not aware of a sick/ ill health policy ( CA) will email one to them
6: Employee did not wash hands before putting gloves on to handle food in prep area ( CA) trained to wash hands
19: Meatballs in warmer on serving line reading at 127 F. Must be 135 F or above. PIC stated it been there less than 2 hours. ( CA) had them to reheat tom165 F and return to warmer
20: Chicken on prep table sitting in a pan reading at 67 F in back prep area when I came in. The pic stated that it was removed from the freezer and they are going to prep it. Have of it was transfer to pan and the other half in the bag. Nobody working with the product ( CA) trained and embargo it
26: Paint over subway clear wrap and foil sheet on rack in back area ( CA) removed
37: 1200-23-01-.03(3)(b)1. Bottle water with seal broken on shelf above handsink upfront in serving area. Water not full
51: 1200-23-01-.05(5)(a)7. No covered trash can in women restroom
53: Ceiling tiles damage at three compartment sink
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Additional Comments
Your establishment is closed due to sewage waste at the three compartment sink. There is a hole in the grease trap. When you let water out of the sink, it run out on the floor from the hole f the grease trap.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
OUT
6 Hands clean and properly washed
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
NA
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
