1: 1200-23-01-.02(1)(b) Person in charge doesn’t demonstrate knowledge of foodborne illness risk factors or controls. Corrective action: Did some training on-site and recommended additional outside training.
8: 1200-23-01-.06(3)(a) No hand towels at hand sinks. Corrective action: Restocked with paper towels.
13: 1200-23-01-.03(3)(b)1. Raw beef stored above sauces in open top cooler. Corrective action: Trained and moved beef to bottom shelf.
14: 1200-23-01-.04(6)(a)1. Person in charge states that pots and pans are cleaned with detergent only. Corrective action: Trained on proper set-up and use of 3-comp sink.
20: 1200-23-01-.03(5)(a)6. Raw beef at 44F. Corrective action: Bin was too full, so moved amount to another cooler.
21: 1200-23-01-.03(5)(a)7. Cooked chicken in walk in cooler cooked 2 days ago and not date marked. Corrective action: Trained person in charge on proper date marking and had container date marked.
34: No thermometer in open top cooler.
37: Personal drink without lid stored above food prep area.
57: Missing “No smoking” signs on exterior doors.
Additional Comments
Inspection with Jenny
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
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
IN
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
