6: 1200-23-01-.02(3)(a) Employee handling cell phone and then putting on gloves to prep food without first washing hands. Corrective action: Training and hands washed.
8: 1200-23-01-.06(3)(a) Chips stored directly beside front hand sink without a slashguard in place. Corrective action: Table moved and discussed adding splashguard.
18: 1200-23-01-.03(5)(a)4. Ribs at 45 F, Turkey at 46 F, and chicken at 46 F in walk in cooler after cooling since last night. Corrective action: Training on active cooling methods and embargo 116 lbs.
21: 1200-23-01-.03(5)(a)7. Cooked chicken, turkey, and ribs in walk in cooler had been prepared the day before and not date marked. Corrective action: Training and food already embargoed due to out of compliance temperature.
26: 1200-23-01-.07(2)(a) Hand sanitizer and spray stored by clean plates on dry storage rack. Corrective action: Moved chemicals.
37: 1200-23-01-.03(3)(b)1. Boxes of food stored on ground in walk in freezer.
37: 1200-23-01-.03(3)(b)1. Multiple employee drinks stored above food and clean plates in kitchen.
39: 1200-23-01-.03(3)(d)4. Damp, soiled cloth stored on cutting board. Less than 50 ppm in cloth sanitize bucket.
47: 1200-23-01-.04(6)(a)1.(iii) Excess old food debris buildup on top of high temperature dish machine.
53: 1200-23-01-.06(5)(b)1. Excess debris/residue on floor below cook line.
53: 1200-23-01-.06(5)(b)1. Excess buildup on ceiling tiles and vent above dish machine.
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
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
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
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
OUT
18 Proper cooling time and temperature
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
