4: 1200-23-01-.02(4)(a)1. Employees were observed eating on prep table upon entering the kitchen. Corrective action, employees were trained.
14: 1200-23-01-.04(6)(a)1. Low temperature dishwasher at 0ppm. Corrective action, person in charge primmed dishwasher during routine inspection. Low temperature dishwasher at 100ppm.
20: 1200-23-01-.03(5)(a)6. Smoked salmon (from factory) at 50f, pre cooked ham at 50f, and cream cheeses at 49f. All these food items has been in the prep cooler since yesterday. Corrective action, embargoed 20LBS. All the food items in the bottom of the cooler are between 38f and 40f. Person in charge was advised to use ice bags during lunch rush. No follow up needed at this time. Thermometer in this cooler was reading 40f.
Additional Comments
There was a complaint that coolers are not working at this establishment. Also, the customer got sick immediately after eating at this restaurant.
Answered: During this visit, it was observed that the top part of prep cooler is not working properly. Reference routine inspection for correction.
Caller did not state what food they ordered. Routine inspection was completed during this visit.
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NA
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