14: 1200-23-01-.04(6)(a)1. Cell phone stored on cutting board on prep cooler
18: 1200-23-01-.03(5)(a)4. Chicken stored in Migali cooler holding temperature
at 85* and 100* , PIC could not explain the cooler process. Cooling process was discussed and fact sheet given to PIC and owner
33: 1200-23-01-.03(5)(a)3. Two bags of fries improperly stored in food container under prep table
36: 1200-23-01-.05(5)(o) Roach observed on wall near ice machine
Pest control invoice was provided
38: 1200-23-01-.02(3) Employee (male) not wearing proper hair restraint while prepping food.
41: 1200-23-01-.04(6)(b)1.iv Ice scoop improperly stored on ice machine
45: 1200-23-01-.04(1) Cutting board worn on prep cooler
45: 1200-23-01-.04(1) Build up on grill (2) and fryers
46: 1200-23-01-.04(5)(a) No chlorine test strips for sanitizer
47: 1200-23-01-.04(6)(a)1.(iii) Dirty interior in prep cooler and other cooler
53: 1200-23-01-.06(5)(a) Ceiling stained in food prep area and damaged in the three compartments sink area
54: 1200-23-01-.06(3)(d) Vent a hood filter dirty and stained
55: 1200-23-01-.08(3)(i)10. Current permit not posted
56: 1200-23-01-.08(4)(c)3.(ii) Most recent inspection report not posted
Additional Comments
Training was done on risk based inspection, fact sheets were given and discussed for the cooling pocess and date marking.
rapple594@yahoo.com
Follow- up in 10days
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
IN
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
33 Approved thawing methods used
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
38 Personal cleanliness
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
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
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used