19: 1200-23-01-.03(5)(a)6. Steam table not adequately holding foods at or above 135. Corrective action- reheated items in steam table.
20: 1200-23-01-.03(5)(a)6. Top rail of prep cooler not adequately holding foods below 41. Corrective action- turned on top rail of prep cooler.
36: 1200-23-01-.05(5)(k) Excessive flys in back room prep area.
37: 1200-23-01-.03(3)(b)1. Employee beverages stored on prep table .
39: 1200-23-01-.03(3)(d)4. Wet wiping cloth stored on prep counter.
45: 1200-23-01-.04(1) Bottom of cooler walls excessively damaged .
Outside surface of ice machine excessively dirty.
Cutting boards next to open top prep cooler excessively scored.
47: 1200-23-01-.04(6)(a)1.(iii) Condensation dripping and puddling on floor in walk in cooler .
Excessive grease and food buildup on floors in fry area.
49: 1200-23-01-.05(2) Missing vacuum breaker on hose by ice machine .
50: 1200-23-01-.05(4)(c) Kitchen hand wash sink draining into floor drain and causing puddling.
53: 1200-23-01-.06(5)(a) Excessive water standing in puddles in the floor in grill area. Floor Tiles missing in fry area.
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
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
