8: 1200-23-01-.06(3)(a) Missing soap and paper towels at hand sink. CA- replaced
13: 1200-23-01-.03(3)(b)1. Raw beef, pork, and chicken stored over ready to eat foods in reach in cooler. CA- trained and moved
20: 1200-23-01-.03(5)(a)6. Foods in back reach in cooler and prep cooler not maintained at or below 41°F. CA- move tcs foods to alternate refrigeration , 48 hour notice for coolers
21: 1200-23-01-.03(5)(a)7. No Date marking on prepared foods held in reach in cooler CA- dated and trained
26: 1200-23-01-.07(2)(a) Raid stored in kitchen by 3 compartment sink. CA- moved Out of kitchen
37: 1200-23-01-.03(3)(b)1. Open drinks stored on shelves with clean dishes.
51: 1200-23-01-.05(2)(c)2. Only 1 restroom availabil for seating greater than 16
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
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
OUT
13 Food separated and protected
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
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
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