1: 1200-23-01-.02(1)(c) Active managerial control not provided over foodborne illness risk factors at time of inspection. Adequate demonstration of knowledge regarding food safety principles not provided. Recommend ANSI approved food safety certification for PIC.
6: 1200-23-01-.02(3)(a) Observed employee washing dishes and not washing hands before preparing donning on new gloves and preparing food items. Foodhandlers must wash hands in between tasks before preparing food items.
13: 1200-23-01-.03(3)(b)1. Raw, TCS foods not stored according to minimum internal cooking temperatures in glass door cooler unit. Advised on proper storage of raw proteins.
14: 1200-23-01-.04(6)(a)1. Adequate cleaning/sanitizing frequency of food/ non food contact surfaces not provided. Numerous food/non-food contact surfaces dirty throughout kitchen area.
21: 1200-23-01-.03(5)(a)7. Proper datemarking and disposition not provided for RTE, TCS foods held longer than 24hrs. Some products not properly datemarked and stored past the expiration date.
37: 1200-23-01-.03(3)(b)1. Food products stored on floor. Must be 6” off floor.
45: 1200-23-01-.04(1) Door gaskets in poor repair on cooler unit.
53: 1200-23-01-.06(4) Carpeting used in food storage area. Must provide a smooth,durable, easily cleanable, and non-absorbent floor covering.
54: 1200-23-01-.06(3)(e) Designated areas not utlized to store personal items.
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
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
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
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
