8: 1200-23-01-.06(3)(a) Missing soap and paper towels at hand sink. CA- replaced
13: 1200-23-01-.03(3)(b)1. Raw shell eggs stored over produce in walk in cooler.
Raw chicken stored over raw beef in walk in cooler.
CA- moved and trained.
26: 1200-23-01-.07(2)(a) Insecticide stored under 3 compartment sink. CA- removed from kitchen.
31: Lamb shank cooling on prep table at 110°F. CA- reheated on stove top
33: 1200-23-01-.03(5)(a)3. Raw hamburger thawing in 3 compartment sink at room temperature.
36: 1200-23-01-.05(5)(k) Excessive mouse droppings under shelving in dry storage room.
37: 1200-23-01-.03(3)(b)1. Employee drink sitting on cutting board.
45: 1200-23-01-.04(1) Excessive wear on scoring on cutting boards.
46: 1200-23-01-.04(5)(a) Missing sanitizer test strips.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive food and debris buildup on walk in cooler shelving in walk in cooler and shelving over prep tables.
53: 1200-23-01-.06(5)(b)1. Excessive food and debris buildup on floors walls and ceilings.
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
COS
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
36 Insects, rodents, and animals not present
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
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
