6: 1200-23-01-.02(3)(a) Observed employee washing her hands with gloves still on. Observed employee washing his hands in 3 compartment sink. Corrective Action: Trained employees.
13: 1200-23-01-.03(3)(b)1. Raw shelled eggs in prep cooler 1 stored on top shelf directly above several cooked food items. Corrective Action: Person in charge was trained to store eggs on bottom shelf with raw products.
14: 1200-23-01-.04(6)(a)1. Low-temperature dishwasher is reading 0ppm chlorine during final sanitizing rinse. Sanitizer container is empty. Corrective Action: Employee was told to not use dishwasher and instead manually wash, rinse, and sanitize dishes.
26: 1200-23-01-.07(2)(a) Can of Hot Shot non-commercial grade pesticide observed stored under 3 compartment sink with chemicals. Corrective Action: Person in charge discarded non-approved pesticide and produced pest control invoices.
34: No visible thermometer in storage reach-in freezer 1 and storage chest freezer
37: 1200-23-01-.03(3)(b)1. Observed employee drink stored next to clean dishes.
45: 1200-23-01-.04(1) Observed spatula with missing plastic pieces.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive grease accumulation on grill hood piping system.
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
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
COSRepeat
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
OUT
13 Food separated and protected
COSRepeat
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
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
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used