11: 1200-23-01-.03(1) Observed open container of samosas with green-black growth accumulation in reach-in cooler 1. Corrective Action: Person-in-charge discarded 4lbs.
14: 1200-23-01-.04(6)(a)1. Observed employee drying dishes with a drying cloth. Corrective Action: Employee was trained, and dishes were re-washed.
Observed whisk on clean dish rack with stuck-on food debris. Corrective Action: Person-in-charge was notified, and utensils were run through the dishwasher.
21: 1200-23-01-.03(5)(a)7. Observed cooked eggplant in walk-in cooler date marked 1/24 and cooked goat in walk-in cooler date-marked 1/25. Person-in-charge says food items were taken out of chest coolers yesterday. Corrective Action: Person-in-charge taught staff to label containers with the date when items were taken out of the freezer. Multiple food items in walk-in cooler (cooked chicken, cooked beef, cooked vegetables) do not have 24-hours date markings. Corrective Action: Person-in-charge labeled all food items cooked longer than 24-hours ago.
37: 1200-23-01-.03(3)(b)1. Observed employee drink on lowboy cooler 1 prep surface. Observed frozen peas in lowboy cooler 1 without a protective cover.
43: 1200-23-01-.04(9)(c)1. Black to-go containers are not stored inverted.
53: 1200-23-01-.06(4) Missing and damaged ceiling tiles in kitchen prep area and womens bathroom. Excessive black-yellow substance on walk-in cooler walls and ceiling. Excessive dust on shelving in main kitchen area. Rusted shelving in walk-in cooler.
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
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
OUT
11 Food in good condition, safe, and unadulterated
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
COS
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Repeat
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
53 Physical facilities installed, maintained, and clean
