6: 1200-23-01-.02(3)(a) Employee observed handling raw chicken on the grill then cooked food without changing gloves and washing hands. CA trained and washed hands.
8: 1200-23-01-.06(3)(a) No soap available at the hand sink close to the kitchen door. CA trained and restocked.
14: Low temp dish machine has 0 ppm sanitizer. CA trained, using 3 compartment sink and placed a maintenance order.
19: 1200-23-01-.03(5)(a)6. In store made cheese dip in warmer at 115 F. CA trained and reheated to 165 F.
20: 1200-23-01-.03(5)(a)6. In store made salsa fresh salsa stored on the prep table for less than an hour at 50 F. CA trained and moved back to walk in cooler.
20: 1200-23-01-.03(5)(a)6. Sliced tomatoes stored on the prep table at 55 F for less than 1 hour. CA trained and moved to prep cooler.
26: 1200-23-01-.07(1) Unlabeled chemical spray bottle in ware washing area. CA trained and labeled.
35: 1200-23-01-.03(5)(a)7. Unlabeled food containers at the storage area.
37: 1200-23-01-.03(3)(b)1. Food box stored on the floor in walk in freezer.
37: 1200-23-01-.03(3)(b)1. Box of lemon stored on the floor in walk in cooler .
39: 1200-23-01-.03(3)(d)4. Wet wiping cloth stored on the 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
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
IN
13 Food separated and protected
Compliant
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
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
