6: 1200-23-01-.02(3)(a) Observed employee washed gloved hands after handling raw product. CA: discussed proper hand washing with employee and PIC.
13: 1200-23-01-.03(3)(b)1. Observed employee cutting raw steak above box of limes in kitchen area. CA: removed limes to proper storage.
21: 1200-23-01-.03(5)(a)7. Observed multiple items not properly dated in reach in cooler, items made over 24 hours ago per PIC. CA: discussed proper date marking; dated product.
33: 1200-23-01-.03(5)(a)3. Observed raw pork thawing on counter.
34: 1200-23-01-.04(2)(d)9. No visible, working thermometer in prep cooler.
39: 1200-23-01-.03(3)(d)4. Observed wet wiping cloth, not in use, stored on prep cooler cutting board.
47: 1200-23-01-.04(6)(a)1.(iii) Observed build up on ice shield in ice machine.
47: 1200-23-01-.04(6)(a)1.(iii) Observed excessive grease build up on shelving near stove top.
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
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
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
IN
20 Proper cold holding temperatures
Compliant
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
