4: Male employee drinking in cooking area out of a cup with no lid nor straw ( CA) trainedto use a cup with a lid top and straw
4: Female in employee eating in prep area ( CA) train to it in break area
8: Paper towels dispenser not working at handsink across from coke refrigerator ( CA) PIC place some there
21: No date mark on cook chicken that was cook in house and removed from the freezer to walk in refrigerator. ( CA) trained and date mark and place date on product
21: No date mark on cook chicken that was cook in house andplace in walk in freezer. Also the wong tongmade in house has no date mark ( CA) trained on dtae and hadthem to place date on it.
34: 1200-23-01-.04(2)(d)9. Broken visible thermometer inside of prep cooler on ook on cook line
35: 1200-23-01-.03(5)(a)7. No label on seasons on cart on cook line nor liquid in squirt bottles
37: 1200-23-01-.03(3)(b)1. Food stored on the floorin walk in freezer
43: 1200-23-01-.04(5)(b)3. To go cup is use to get out potato strach
43: 1200-23-01-.04(9)(c)1. Box of single service lid top on the floor in stockroom
46: Top of dish machine extreme dirty
47: Debris build up in microwave on cook line
49: 1200-23-01-.05(2) Slow drain at hand sink on cook line
57: Most post smoking sign on all entrance and e it doors
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
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
OUT
21 Proper date marking and disposition
Observations
IN
22 Time as a public health control: procedures and records
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips