6: 1200-23-01-.02(3)(a) Employee entered kitchen and did not wash hands and touched cooked potato with bare hands
7: 1200-23-01-.03(3)(a)1.(ii) Employee touched cooked potatoes with bare hands
13: 1200-23-01-.03(3)(b)1. Container of Raw chicken stored on top of ranch dressing in walk in cooler
Ca moved container of raw chicken off of containers of ranch dressing
14: 1200-23-01-.04(6)(a)1. Employee used cutting board then washed it and stored it. He did not sanitize cutting board. You must wash,rinse,and sanitize all dishes after using them.
20: 1200-23-01-.03(5)(a)6. Lobster at 47F on prep cooler. Must be at 41F or below
20: 1200-23-01-.03(5)(a)6. Milk at 55F sitting by fryers. It is used for milk wash for breading. Must be at 41F or below
Ca threw away and are putting new milkon ice
20: 1200-23-01-.03(5)(a)6. Crab legs at 49F on prep cooler .Must be at 41F or below
37: 1200-23-01-.03(3)(b)1. Employee drink stored on prep table
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
OUT
6 Hands clean and properly washed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
37 Contamination prevented during food preparation, storage and display
