1: 1200-23-01-.02(1)(c) 5 priority items, kitchen out of control
8: 1200-23-01-.06(3)(a) Hand sink next to chicken prep cooler out of order, piping not installed and no soap supplied
8: 1200-23-01-.05(2)(e)1.(i) 2 hand sinks blocked, 1 next to warewashing, 1 next to chicken cooler
14: 1200-23-01-.04(6)(a)1. In use dish machine not sanitizing, reading 0 chlorine
19: 1200-23-01-.03(5)(a)6. Fried chicken hot holding under heat lamp below 135F
Must be hot held after cooking at 135F or Above
CA- reheated to 165 then hot held, turned heat lamp up higher temp
20: 1200-23-01-.03(5)(a)6. Lettuce prep cooler next to grill at 51F
must be at 41F or below
CA- embargoed
20: 1200-23-01-.03(5)(a)6. Non cooked Bacon @50F in prep cooler across from grill must be at 41F or below
CA- embargoed
must be at 41F or below
CA- embargoed (person in charge stated it was sitting earlier out)
20: 1200-23-01-.03(5)(a)6. Reach in cooler next to warewashing at 53F
Not holding time and temperature control for safety foods 41F or below
CA- moved all time and temperature control for safety foods to a cooler that is working properly this cooler to not be used until fixed and re-inspection occurs
21: 1200-23-01-.03(5)(a)7. Bag of chorizo reach in freezer no date marking
CA- embargoed, trained
34: Prep cooler next to grill no thermometer
37: Steam well hot holding mac and cheese, gravy, and beans no lid to cover food
46: Chlorine test strips no present
55:
56:
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
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
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips