8: 1200-23-01-.06(3)(a) Hand washing sink in service area is not supplied rwith hot water. Sink is currently disconnected due to recent ceiling and wall leak. Additionally, all paper towel dispensers on-site are in poor repair and do not allow for sanitary dispensing methods. Corrective Action: Person in charge put in maintenance request for sink to be replaced. Person in charge also purchased sanitary paper towel dispensers.
13: 1200-23-01-.03(3)(b)1. Raw chicken stored above rice batter in walk-in cooler. Corrective Action: Employees moved raw chicken to bottom shelf.
21: 1200-23-01-.03(5)(a)7. Potato stuffing made 3 days ago in prep cooler 1 and lamb cooked 2 days ago in walk-in cooler do not have date markings. Corrective Action: Employees labeled product
22: 1200-23-01-.03(5)(a)9.(i)(I) Onion sauce kept at room temperature for 4 hours or less beside grill does not have an identifying start and end time label. Corrective Action: Employee was trained to label the sauce container.
36: 1200-23-01-.05(5)(k) Observed several small live roaches on and under dishwasher. Pest control invoices were not ableto be verified.
52: 1200-23-01-.05(5) Excessive debris accumulated near grease trap and oil collection bin.
53: 1200-23-01-.06(5)(a) Observed active leak of walk-in freezer condenser
Additional Comments
10-day follow-up is required to verify correction of priority items and insect pest control
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
Repeat
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
COS
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
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
OUT
22 Time as a public health control: procedures and records
Repeat
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
