1: No employee illness policy on site. Corrective Action: policy given and posted
8: No soap in back restroom hand sink. Corrective Action: stocked by employee.
20: Improper cold holding of chicken wings in prep cooler 2. Possibly due to being removed and place in prep cooler often, but second pan was also the same temperature at 46 F. Follow up required to ensure proper compliance
21: 1200-23-01-.03(5)(a)7. Lack of date marking on food thawed out in prep and walk in coolers. Corrective Action: reviewed and discussed proper date marking. Follow up required to ensure proper compliance .
34: 1200-23-01-.04(2)(d)9. Missing thermometer in prep cooler 2 and combination fridge reach in cooler
41: Can opener has debris build up on blade.
41: Pizza Slicer is replaced daily instead of every 4 hours.
43: To go containers stored in boxes stored on floor. Wrapped pizza boxes stored on floor.
46: No test strips on site for either chlorine or quaternary ammonia
47: Internal surface and gasket of prep coolers have some debris build up. Microwave has minor debris build up.
53: Dust and debris build up around equipment and corner areas.
53: Water damaged ceiling tile through out facility, missing ceiling tiles over 3 compartment sink.
Additional Comments
Sanitizer dispenser does not work but is hand poured.
Reviewed and discussed proper mop sink usage as operator was insure if mop water can be dumped outside. Discussed that nit must be poured down mop sink.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
IN
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
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
53 Physical facilities installed, maintained, and clean