1: Person in charge could not answer questions on reheating temperatures, cold holding, or reportable illnesses
2: Staff is unaware of any sick/ill symptoms that wont allow employees to work
3: Observed employee without wounds on wrist without proper bandages to cover CA had employee cover wounds with bandages
14: Sanitizer bucket reading at 100ppm CA person in charge changed water in bucket
19: Meatballs on line had a temperature of 130F CA person in charge reheated the food to 165F
20: Ham on prep table had a temperature of 50F, ham was on prep table waiting to be sliced CA had employee put hamback into walk in cooler until prep can resume
37: 1200-23-01-.03(3)(b)1. Box of chips stored directly on floor In storage area
47: 1200-23-01-.04(6)(a)1.(iii) Soda nozzles have white buildup on interior
51: 1200-23-01-.05(5)(a)7. No covered trash can in women’s restroom
53: 1200-23-01-.06(5)(a) Missing ceiling tile in prep area
54: 1200-23-01-.06(3)(e) Employee hat and apron stored in box with cup lids
57: 1200-32-01-.03(1) No smoking sign missing
Additional Comments
Follow up will occur within 10 days
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
Observations
OUT
3 Proper use of reporting, restriction & exclusion
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
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
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
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
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
