1: 1200-23-01-.02(1)(b) Active managerial control over foodborne illness risk not provided during inspection. Recommend ANSI approved food safety certification for employees managing establishment.
2: 1200-23-01-.02(2)(a)2. Person in charge unaware of reportable symptoms and illnesses pertaining to the employee illness policy. Gave a formal copy of the employee illness policy and discussed during inspection.
8: 1200-23-01-.06(3)(a) No paper towels provided at handsink by drive thru.
14: 1200-23-01-.04(6)(a)1. Several food and non-food contact surfaces dirty throughout kitchen,dishwashing and prep areas. Adequate cleaning and sanitizing frequency not provided. Build up of raw chicken parts on lids at breading station. Recommend detailed cleaning regiment to properly maintain sanitation levels during operation.
39: 1200-23-01-.03(3)(d)4. Soiled,wet wiping cloths stored in wash basin at triple sink.
42: 1200-23-01-.04(9)(c)1. Clean dishes stacked wet. Allow to air dry before stacking.
45: 1200-23-01-.04(1) Excessive carbon build up on surfaces of sheet pans. Must provide a smooth and easily cleanable surface. Excessive frost build up noted in walk in freezer unit.
46: 1200-23-01-.04(5)(a) Triple sink soiled/dirty. Wash compartment stopper mechanism in poor repair and sink is unable to keep water in sink.
48: 1200-23-01-.05(1)(c)2. Hot water not available at handsinks on cookline and in dishwashing area.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
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
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
48 Hot and cold water available; adequate pressure
