6: 1200-23-01-.02(3)(a) Observed employee washing hands in 3 comp sink
Ca: training on proper hand washing in the hand sink and not wash hands in the 3 comp sink
20: 1200-23-01-.03(5)(a)6. Cooked chicken is 46F and beans is 47F in walk in cooler. Must be at 41F or below.
Ca: gave restaurant 24 hr notice to get all food items in walk in cooler 41F or below or the permit will be suspended
33: Raw chicken in bucket thawing at the prep table at room temperature
37: Boxes of vegetables stored on the floor in walk in cooler
37: 1200-23-01-.03(3)(b)1. Bucket of raw chicken sitting on the floor at the kitchen
43: 1200-23-01-.04(5)(b)3. Boxes of single service items stored in employee bathroom
45: Lid of reach in freezer is damaged
47: 1200-23-01-.04(6)(a)1.(iii) Top of the reach in freezer is dirty
49: 1200-23-01-.05(2) Hose in dishroom hanging below flood level rim
49: Hand sink at the kitchen is draining slowly. When washing hands, water fills to the top.
53: Fan in dishroom is dirty
53: 1200-23-01-.06(5)(b)1. Fan guards in walk in cooler are dirty
53: Damaged floor in kitchen
53: Walls in kitchen is damaged
Additional Comments
Notice: restaurant has 24 hour notice to get food items in the walk in cooler to 41F or below or the permit will be suspended
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
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
IN
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
NO
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean