1: PIC could not answer basic food question and do not have any management control to prevent priorities in the establishment. ( CA) recommend the basic food safety class
6: 1200-23-01-.02(3)(a) Employee put raw meat on grill and did not wash hands prior to handle ready to eat food.
7: 1200-23-01-.03(3)(a)1.(ii) Employee touch cheese with barehands on prep cooler, no other further cooking with cheese was done. CA: PIC trained employee and translate in spanish to wash hands or use a barrier to handle ready to eat food.
13: Raw meats stored above cooked soup in 3 door refridgerator. CA: PIC moved soup from below raw meats
14: 1200-23-01-.04(6)(a)1. Employee did not properly wash dirty knife when storing. CA: Train PIC proper washing techniques to translate to employee.
19: 1200-23-01-.03(5)(a)6. Cooked peppers and onions sitting on top of lid on steam table, reading 103F. PIC states has not been left out for more than an hour. CA: reheat at 166 F
21: 1200-23-01-.03(5)(a)7. No date marked on milk in 3 door turbo air fridge. CA: PIC date marked.
21: 1200-23-01-.03(5)(a)7. Flan in 3 door fridge date marked Feb 3 2022, past 7 days. CA: PIC discarded flan.
21: 1200-23-01-.03(5)(a)7. White cheese sauce in 3 door refridgerator not date marked PIC states prepared Sunday. CA: PIC labeling date on product.
26: Chemical bottle with blue liquid near salt and single service items across from bar area. CA: PIC removed chemical bottle. (IN) All poisonous or toxic items are properly identified, stored, and used.
26: 1200-23-01-.07(2)(a) Multiple chemicals stored on rack where clean plates are located. CA: chemical bottles removed
26: 1200-23-01-.07(1) Unlabeled chemical spray bottle with yellow liquid stored on rack with clean dishes. CA: labeled on site
33: 1200-23-01-.03(5)(a)3. Frozen chicken sitting out at room temp to thaw. CA: discussed proper thawing with PIC.
35: 1200-23-01-.03(5)(a)7. Unlabeled container of white powder substance on shelf in cook line above microwave
35: 1200-23-01-.03(5)(a)7. Unlabeled seasons in stock room.
37: 1200-23-01-.03(3)(b)1. Onions stored on floor in front of chest freezers.
37: 1200-23-01-.03(3)(b)1. Open beverage on top of prep cooler on cook line.
37: 1200-23-01-.03(3)(b)1. Rice stored in stock room without a cover
43: 1200-23-01-.04(9)(c)1. Single service aluminum pans not inverted on cook line.
45: 1200-23-01-.04(1) Storing corndogs in plastic to go bags in chest freezer. CA: PIC stored in ziplock.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive brown build up in ice machine
50: 1200-23-01-.05(4)(c) Prep sink leaking waste water onto floor.
51: 1200-23-01-.05(5)(a)7. No covered trash can in womens restroom.
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
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
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
