4: 1200-23-01-.02(4)(a)1. Open drinks on prep table
8: 1200-23-01-.05(2)(e)1.(i) (IN): All handsinks are properly equipped and conveniently located for food employee use.
14: Milk shake mixing parts left in hand sink
20: Liquid eggs over 50, discard
21: 1200-23-01-.03(5)(a)7. Open hot dogs and shredded lettuce no date
26: Sanitizer at triple sink over 400ppm is toxic this strong
37: Touch pads used for orders soiled, bags of onions stored directly on floor in cooler, cases single serve on floor, floors wet soiled throughout kitchen
39: Multiple towels left laying on prep tables badly soiled, water in buckets soiled food floating in water
41: No ice scoop at ice bin, scoop by ice machine laying on soiled prep table
43: Stored on floor
46: Chemical dispenser broken
47: Multiple surfaces throughout kitchen soiled, heavy buildup, door handles to cooler/freezer, cook opening doors with gloved hand then touching ready to eat food with same glove. Sides of equipment soiled. Kitchen needs to be cleaned front to back
53: Floors and walls soiled, old food accumulated underneath equipment Grease buildup on walls fire hazard
54: Jacket stored on top of single serve items front by door
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
NA
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
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
