13: 1200-23-01-.03(3)(b)1. Container of cooked chicken wings stored in reach-in fridge under raw fish. CA: cooked chicken was moved to top shelf
19: 1200-23-01-.03(5)(a)6. Fries, Onion rings, baked sweet potatoes, mashed potatoes, green beans out of temperature. Onion rings fries, and sweet potatoes thrown away 20#. Warmer for Green beans and mashed potatoes turned up, trained PIC to reheat all foods to at least 165F.
20: 1200-23-01-.03(5)(a)6. Lettuce, hard boiled eggs, raw shrimp, raw beef out of temperature. CA: ice added to lettuce and hard boiled eggs. Raw shrimp and beef, doors are being closed/opened constantly and just recently prepped. Advised PIC to add ice bags to prep that are constantly being opened.
39: 1200-23-01-.03(3)(d)4. Sanitizing buckets do not have sanitizer.
45: 1200-23-01-.04(1) Cutting boards have excessive deep cuts
49: 1200-23-01-.05(2) Pipe above high temp dish machine sprays water out into room
54: 1200-23-01-.06(3)(e) Personal bag stored under prep table with singe-use items.
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
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
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
54 Adequate ventilation and lighting; designated areas used