13: 1200-23-01-.03(3)(b)1. Raw beef stored above eggs in walk in cooler. Discussed proper storage of raw proteins in walk in cooler. Products were removed and stored correctly according to minimum internal cooking temperatures. (COS)
19: 1200-23-01-.03(5)(a)6. Grilled Chicken (White) sitting out at room temperature in grill area at 90*F. Grilled Chicken (dark) sitting out at room temperature at 94*F. TCS foods must be held at 135*F or above. Products were not under time or temperature control. Discussed proper holding temperatures at time of inspection. Products were discarded at time of inspection. (Embargoed ~6 lbs.)
31: 1200-23-01-.03(5)(a)5. Proper cooling methods not provided for cooling steamed rice. Keep item uncovered while cooling. Discussed proper cooling methods at time of inspection.
37: 1200-23-01-.03(3)(b)1. Food products not properly covered/protected in walk in cooler unit.
45: 1200-23-01-.04(1) Cardboard boxes re-used for food storage containers and to line shelving. Must provided a durable,washable, and non-absorbent material.
54: 1200-23-01-.06(3)(e) Designated areas not provided for personal items. Must keep personal items seperate from food storage area/prep area/and items utilized for customer use.
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
NO
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
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
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
