1: 1200-23-01-.02(1)(b) PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection.
6: 1200-23-01-.02(3)(a) No observation of handwashing from establishment employees throughout routine inspection. Food prep employees must wash hands after handling raw products to RTE foods, after restroom use, breaks, coming in from outside etc.
8: Handsoap and paper towels not available in handsink in rear corner of establishment.
11: 1200-23-01-.03(1) Raw chicken stored on ground outside of establishment uncovered by walk in cooler. Raw animal products must not be kept outside and stored on the ground to help prevent contamination. 30 pounds of raw chicken embargoed.
14: 1200-23-01-.04(6)(a)1. Numerous food and non food contact surfaces dirty throughout establishment. Adequate cleaning and and sanitizing frequency not provided. Outside rear of establishment contains many harborage areas that attract pests. Old dirty equipment, grease buckets, garbage present in outside rear facility. Numerous rodent droppings present on/in food shelves, storage closets, underneath soda fountains, restrooms etc.
20: 1200-23-01-.03(5)(a)6. Cooked pasta noodles, garlic oil mixture, cooked sliced mushrooms held at room temperature for entire routine inspection. TCS foods intended for cold holding must be 41°F or below.
26: 1200-23-01-.07(2)(b) Sanitizer bucket 200+ppm CL. CL used as sanitizer must be between 50-100ppm CL.
31: 1200-23-01-.03(5)(a)5. Lasgna left out to cool at room temperature in rear corner of establishment. Not an approved cooling method. Cooked TCS foods not intended to be immedaitely served must be cooled in a cold holding unit, a ice bath, ice wand etc.
36: 1200-23-01-.05(5)(k) Rodent droppings present in many areas of establishment. Rodent urine smell present in some areas of establishment.
37: 1200-23-01-.03(3)(b)1. Multiple TCS foods left uncovered in reach in coolers, low boy coolers, and walk in coolers. Foods held in cold storage must be covered to help prevent contamination.
39: Multiple dirty rags on counters and shelves.
42: Numerous wet containers stacked—must air dry before stacking.
45: 1200-23-01-.04(1) Walk in freezer door in poor repair. Does not latch, large gap opening.
47: 1200-23-01-.04(6)(a)1.(iii) Unit fan cover in walk in cooler dirty. Multiple reach in cooler/low boy coolers dirty.
52: 1200-23-01-.05(5) Multiple 5 gallon buckets with grease and trash stored outside in the open in rear of facility. Trash/waste products must be properly disposed in a waste container.
53: 1200-23-01-.06(5)(b)1. Walk in cooler floor dirty with excessive food debris, excessive food debris in food prep area.
54: 1200-23-01-.06(3)(c) Multiple light covers hanging from ceiling in rear of establishment.
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
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
OUT
11 Food in good condition, safe, and unadulterated
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NO
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
