1: 1200-23-01-.02(1)(c) Active managerial control over foodborne illness risk factors not provided. Multiple, repeat priority items marked out of compliance during inspection. Recommend maintaining daily checklist on cleaning and sanitizing of food and non-food contact surfaces to properly maintain cleanliness.
14: 1200-23-01-.04(6)(a)1. Adequate cleaning/sanitizing frequency not provided. Numerous surfaces dirty throughout kitchen/prep/storage areas. Recommend detailed cleaning regiment to properly maintain cleanliness.
21: 1200-23-01-.03(5)(a)7. Datemarking not provided for opened, RTE, chicken wings in walk in cooler unit.
26: 1200-23-01-.07(2)(a) Toxic item stored with food products by pizza make station and by hand basin.
31: 1200-23-01-.03(5)(a)5. Frozen foods “soft” to the touch in upright freezer unit. Check unit for proper operation. Products should be at 0° F or below and firm to the touch.
38: 1200-23-01-.02(3) Employee hair not properly restrained.
39: 1200-23-01-.03(3)(d)4. Soiled wiping cloths not properly stored.
43: 1200-23-01-.04(9)(c)1. Single service products stored on floor. Must be 6” off floor.
46: 1200-23-01-.04(5)(a) Backsplash dirty at triple sink.
52: 1200-23-01-.05(5) Drain plug missing from dumpster. Liquid noted draining from dumpster and onto ground.
53: 1200-23-01-.06(5)(b)1. Floors dirty in walk in cooler unit. Walls dirty around triple sink. Mop sink soiled/dirty.
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
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
NA
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
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
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
38 Personal cleanliness
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
