1: 1200-23-01-.02(1)(c) Excessive critical violations observed during inspection. CA- reccomend food saftey training for management to better control food saftey issues
7: 1200-23-01-.03(3)(a)1.(ii) Observed employee touching ready to eat food with bare hands. CA- trained
8: 1200-23-01-.05(2)(e)1.(i) Blocking hand sink with food items. CA- moved
13: 1200-23-01-.03(3)(b)1. Raw salmon stored over produce in walk in cooler. Raw seafood stored over uncovered sauces. CA- trained and moved
14: 1200-23-01-.04(6)(a)1. 0 ppm cl2 in dish machine. CA- use 3 compartment sink
19: 1200-23-01-.03(5)(a)6. Seafood broth and beef broth held on stove below 135°F. CA- embargoed
19: 1200-23-01-.03(5)(a)6. White rice held in steamer at 120°F. CA- embargoed
21: 1200-23-01-.03(5)(a)7. No date marking on any prepared foods in walk in cooler. CA- trained
35: 1200-23-01-.03(5)(a)7. Unlabled food ingredient in generic spray bottle.
37: 1200-23-01-.03(3)(b)1. Food prep trays stored ontop of trash cans.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on prep table.
41: 1200-23-01-.04(6)(b)1.iv In use utensils stored in standing water.
52: 1200-23-01-.05(5) Dumpster missing lid.
53: 1200-23-01-.06(5)(b)1. Excessive food and grease buildup on floors and walls on cook line.
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
IN
6 Hands clean and properly washed
Compliant
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
IN
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
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
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
IN
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
