8: 1200-23-01-.06(3)(a) Missing paper towels at hand sink. CA- restocked
13: 1200-23-01-.03(3)(b)1. Raw steak and raw chicken stored over ready to eat food in 3 door reach in cooler . CA- moved and trained
19: 1200-23-01-.03(5)(a)6. Rice stored on prep tables under 135°F for service. CA- reheated and placed under temp control.
20: 1200-23-01-.03(5)(a)6. (NA) Establishment does not cold hold TCS foods. 3 door open top prep cooler at 51°F. CA- removed tcs foods and discarded. Service of repair cooler before storing TCS Foods
21: 1200-23-01-.03(5)(a)7. No date marking on prepared foods in 3 door reach in cooler . CA- trained snd msrked
37: 1200-23-01-.03(3)(b)1. Employee drinks stored on prep tables with food present.
37: 1200-23-01-.03(3)(b)1. Bulk ingrediend foods stored in stock room with out lids.
53: 1200-23-01-.06(5)(b)1. Excessive food and grease buildup behind cook line.
54: 1200-23-01-.06(3)(c) Missing light shield over dry stock area.
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
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
OUT
8 Handwashing sinks properly supplied and adequate
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
