13: 1200-23-01-.03(3)(b)1. Raw eggs stored above ready-to-eat foods in reach in cooler in dry storage area. Items were moved at time of inspection. (COS)
21: 1200-23-01-.03(5)(a)8.(i) Proper datemarking disposition of expired products not provided. Product was discarded at time of inspection and discussed datemarking procedures with PIC. (Embargoed ~2 lbs.)
34: 1200-23-01-.04(2)(d)9. No thermometers provided in freezer/cooler units in dry storage area.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.
41: 1200-23-01-.04(6)(b)1.iv In use knife stored between equipment. In us bulk ice scoop stored with handle in product. Store handle up to minimize manual contact with food products.
45: 1200-23-01-.04(1) Excessive carbon build up noted on muffin pans.
46: 1200-23-01-.04(5)(a) Wash water 90*F at triple sink. Must be 110*F or above. No drainboards provided for triple sink. Must provide 2 attached drainboards on each side of triple sink or provide one drainboard and a movable dish cart.
47: 1200-23-01-.04(6)(a)1.(iii) Numerous non-food contact surfaces dirty throughout prep/kitchen areas.
53: 1200-23-01-.06(5)(b)1. Floors dirty behind/underneath equipment. Walls dirty throughout prep/kitchen areas. Walls/floors/ceilings in poor repair throughout kitchen and prep areas.
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
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
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
COS
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
COS
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
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and 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
