14: 1200-23-01-.04(6)(a)1. Low temp dishmachine @ 0 ppm. Tubing was knocked out of sanitizer container. CA: tubing placed back in sanitizer, machine now @ 50 ppm
21: 1200-23-01-.03(5)(a)7. Several containers of tcs foods stored more than 24 hours in walk-in cooler without date-marking. CA: Person in charge states pepper pott cooked the foods last Wednesday-Thursday. A follow-up will be conducted within 10 days to check dates in walk-in cooler
35: 1200-23-01-.03(5)(a)7. Bulk containers of flour stored without label
36: 1200-23-01-.05(5)(k) Front door propped open
37: 1200-23-01-.03(3)(b)1. Serveral personal drinks (twisttops and cans) stored with food items on storage shelves and in reach-in fridge with food
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on prep surface
43: 1200-23-01-.04(9)(c)1. Single-use items stored directly on floor (pizza boxes)
48: 1200-23-01-.05(1)(c)1.(iii) No water available at prep sink next to stoves/grills
53: 1200-23-01-.06(5)(b)1. Ceiling is dusty and walls have black residue in dish area.
53: 1200-23-01-.06(5)(a) Walls, floors, ceilings slightly damaged throughout kitchen.
54: 1200-23-01-.06(3)(c) Light shields missing throughout kitchen
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
