1: 1200-23-01-.02(1)(c) Active managerial control over foodborne illness risk factors not provided at time of inspection.
6: 1200-23-01-.02(3)(a) Cold water not operable at designated handsink. Unable to comfortably wash hands due to inability to properly temper with cold water. Hot and cold potable water must be provided at handsink to comfortably wash hands as needed and to encourage adequate handwashing.
14: 1200-23-01-.04(6)(a)1. Sanitizer too low at triple sink <50 ppm chlorine. Adjusted to 100 ppm. Discussed proper set-up and sanitizer concentraions at triple sink.
20: 1200-23-01-.03(5)(a)6. TCS foods in low boy unit holding at 50*F. Must be 41*F or below. Have unit adjusted or serviced to properly maintain TCS foods at 41*F or below.
21: 1200-23-01-.03(5)(a)8.(i) Proper datemarking disposition of RTE, TCS foods held >24 hrs not provided. Datemarked products held past allowable time. Discussed with PIC at time of inspection. (Embargoed)
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.
41: 1200-23-01-.04(6)(b)1.iv In use knife stored on dirty surfaces in front service area. Discontinue storing in use utensils between equipment.
46: 1200-23-01-.04(5)(a) No drainboards provided for triple sink. Must provide two attached drainboards on both sides of triple sink to allow for proper storage and air drying of dishes/utensils.
47: 1200-23-01-.04(6)(a)1.(iii) Some non-food contact surfaces dirty in back prep area.
50: 1200-23-01-.05(4)(c) Wastewater leak noted at triple sink.
53: 1200-23-01-.06(5)(a) Walls dirty.Ceiling not properly constructed. Walls/floors in poor repair.
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
