6: Observed employee wash hands in 3 comp sink
Ca: training on where to wash hands
13: Raw shrimp stored above cooked noodles in prep cooler
Ca: raw shrimp moved to the bottom of the prep cooler to proper storage
13: Raw eggs stored above cut carrots in walk in cooler
Ca: raw eggs moved above raw chicken in walk in cooler and to proper storage
14: Employee only washing and rinsing dishes, and not sanitizing dishes.
Ca: trained employees on washing rinsing, and sanitizing dishes
19: Brown sauce containing chicken broth in prep cart is 75F. Must be at 135F or above.
Ca: embargoed. Discussed on keeping brown sauce with chicken broth either at 135F or above OR 41F or beliw.
33: Raw beef thawing in 3 comp sink
35: No labels on bins of powdery substance in storage area
36: 1200-23-01-.05(5)(k) Front door is propped open
41: 1200-23-01-.04(6)(b)1.iv Knife stored in between prep table and prep cooler
43: Single service items with food contact surfaces stored up
45: Using grocery bags to wrap food in reach in freezer
45: Worn cutting boards
45: Condensation leak in walk in freezer
45: 1200-23-01-.04(1) Using a cement mixer attached to a drill to mix batter. Must be a food grade mixer
47: Shelves in storage area are dirty
47: Top of container lids are dirty
49: Waste water leak on drain pipe at 3 comp sink
53: Damaged floor in walk in freezer
53: Walls are dirty
54: Strong odor smell near 3 comp sink
Additional Comments
Notice: must remove toilet from bathroom and capoff the eastevwatwr drain abd fresh water to supply to store food items.
Notice: if in room dining is going to used in the future, cannot have more than 16 seats
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
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
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
Observations
IN
20 Proper cold holding temperatures
Compliant
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
IN
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
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
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
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
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
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used