8: 1200-23-01-.05(2)(e)1.(i) Observed employee linens stored in hand washing sink near dishwasher. Corrective Action: employee removed obstruction.
13: 1200-23-01-.03(3)(b)1. Observed raw chicken drumstick stored above all raw fish products in prep cooler 3. Corrective Action: Person in charge trained employees and moved raw chicken.
20: 1200-23-01-.03(5)(a)6. Service reach-in cooler at 50F. Several food items in reach-in cooler at 47-53F. Corrective Action: Person in charge removed food items from cooler. Establishment plans to discard cooler within 1 week.
26: 1200-23-01-.07(1) Observed an unlabeled chemical spray bottle containing bleach under dishwashing machine. Corrective Action: Person in charge labeled bottle.
34: 1200-23-01-.04(2)(d)9. No visible thermometer observed in service reach-in cooler
35: 1200-23-01-.03(5)(a)7. Observed unlabeled bulk containers of white granular items
37: 1200-23-01-.03(3)(b)1. Observed employee food and personal items stored on clean dish rack.
57: A “No Smoking” sign or the international symbol is not posted at every exterior entrance door.
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
NO
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
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
