8: 1200-23-01-.06(3)(a) Hand sink next to prep table without splash guard. CA: splash guard was placed between hand sink and prep table. Discussed with Person in charge to make it a permanent splash guard
13: 1200-23-01-.03(3)(b)1. Raw fish in prep cooler stored above ready-to-eat foods. CA: raw fish moved to bottom shelf of prep cooler
13: 1200-23-01-.03(3)(b)1. Raw calamari stored on prep table that employee is prepping ready-to-eat food on (butter with herbs). CA: calamari placed in walk-in cooler
20: 1200-23-01-.03(5)(a)6. Calimari on prep table @ 60F after 10 minutes according in person in charge. CA: Calamari placed in walk-in cooler
22: 1200-23-01-.03(5)(a)9.(i)(I) Frozen fries next to fryer on time policy, no time stamp. CA: Person in charge placed time stamp on fries
26: 1200-23-01-.07(2)(a) Squirt bottles of detergent and sanitizer stored on top of low temp dishmachine. CA: chemicals removed from on top of low temp dishmachine
57: “No smoking” signs or the international symbols are not conspicuosly posted at every entrance
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
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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