1: Person in charge not in control of food safety, found no sanitizer at dish machine or sink, mislabeled cleaners, bottle labeled Dawn unidentified chemical, fresh shell eggs on cart at room temp, dates on rice not updated.
8: 1200-23-01-.05(2)(e)1.(i) Lids to plastic buckets left in sink. Repeat issue. Will need to post sign in languages of staff to do store in hand sink
11: 1200-23-01-.03(1) Bottle drink stored in food inside chest freezer
14: 1200-23-01-.04(6)(a)1. No sanitizer in bucket at dish machine was 0ppm should be 50ppm. No sanitizer at triple sink, dispenser at sink not working
26: Cleaner in bottle labeled Dawn, was red not dawn staff not familiar with what name or purpose cleaner, discard
41: Scoop for rice stored in standing water, should leave in food or water that is held hot above 135°
47: Food splatter inside top microwave ovens
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
IN
6 Hands clean and properly washed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
COSRepeat
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
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
NA
27 Compliance with variance, specialized process, and HACCP plan
