1: Person in charge were unable to answer basic food safety questions. Did not know what temperature is require for cold nor hot holding. Did not know cook temperature. Did not know how to calibrate thermometer etc. Also did not know how to control priorities that was mark on the inspection ( CA) highly recommended basic food safety training classes for manager and staff
6: Employee rinse hands at three compartment sink ( CA) trained to use hand sink
6: Employee stated that the red bucket that has water in it on cook line is, use to wash hands after breading food ( CA) trained to use the hand sink to wash hands
8: No paper towels in women restroom ( CA) paper towels was place in women restroom
13: Raw eggs in shell on top of box of lemons in walk in cooler ( CA) raw eggs was moved
20: Raw eggs sitting out at room temperature at 58 F. ( CA) emargo 2 lbs
26: Employee medication stored on shelf on cook line with seasons ( CA) medication was move and train to store personal items away from food
26: Two spray bottles with chemicals in them in dining area that sub up when shake ( CA) person in charge labeled them
34: 1200-23-01-.04(2)(d)9. No visible thermometer in Pepsi cooler near cook line
34: 1200-23-01-.04(2)(d)9. No visible thermometer in prep cooler with Cole slaw ear chest freezer
34: 1200-23-01-.04(2)(d)9. No visible thermometer in prep cooler on cook line
34: 1200-23-01-.04(2)(d)9. No visible thermometer in chest freezer with ice cream
35: 1200-23-01-.03(5)(a)7. Unlabeled container of white substance on rack near walk in cooler
35: 1200-23-01-.03(5)(a)7. Containers of seasons unlabeled on cook line
35: 1200-23-01-.03(5)(a)7. Unlabeled containers of powder substances on shelf on cook line
37: 1200-23-01-.03(3)(b)1. Food on the floor in walk in freezer
37: 1200-23-01-.03(3)(b)1. Personal beverage on cookline over prep cooler with no lid nor straw
37: 1200-23-01-.03(3)(b)1. Personal drink in two door refrigerator with seal broken and not full on cook line
37: 1200-23-01-.03(3)(b)1. Box of magarine on floor on cook line
42: 1200-23-01-.04(9)(c)1. Chopping knife stored in between equipment on cook line
43: 1200-23-01-.04(9)(c)1. Boxes of single service items on floor outside of walk in cooler
45: 1200-23-01-.04(1) Damage knife hanging above two compartment sink
47: Dirty inside of prep cooler with Cole slaw near chest freezer
47: 1200-23-01-.04(6)(a)1.(iii) Black build up inside of ice machine
53: 1200-23-01-.06(5)(a) Severely condensation leak in walk in freezer. Ice also build up on the floor
Additional Comments
No comments
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
OUT
6 Hands clean and properly washed
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
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
OUT
13 Food separated and protected
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
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
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
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
