8: 1200-23-01-.05(2)(e)1.(i) Pan of frozen chicken is thawing in the kitchen hand sink, making the hand sink inaccessible. CA- Pan of chicken was moved.
13: 1200-23-01-.03(3)(b)1. Raw shell eggs are stored above ready-to-eat foods in the refrigerator. CA- Eggs were moved.
21: 1200-23-01-.03(5)(a)8.(i) No date mark on a carton of half & half that was opened yesterday. CA- Carton was date marked. Sliced turkey in the prep cooler is dated 3/13, which is more than 7 days ago. CA- Turkey was re-dated with the correct date of 3/20.
33: 1200-23-01-.03(5)(a)3. Pan of frozen chicken is thawing in the kitchen hand sink.
34: 1200-23-01-.04(2)(d)9. No visible thermometer inside the refrigerator or the refrigerator freezer.
35: 1200-23-01-.03(5)(a)7. Unlabeled ingredient bins containing white powders.
37: 1200-23-01-.03(3)(b)1. Employee drinks, in a bottle with a screw top, are stored on the prep cooler and a prep table. Half a head of cabbage is stored directly on the refrigerator shelf. Box of meat is stored on the walk in cooler floor.
39: 1200-23-01-.03(3)(d)4. Wet towel is stored on a kitchen prep table.
43: 1200-23-01-.04(9)(c)1. Boxes of single-use containers are stored on the floor.
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
COS
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
