2: 1200-23-01-.02(2)(a)2. Employee unaware of employee illness policy. Advised on policy and gave a physical written employee illness policy at time of inspection.
19: 1200-23-01-.03(5)(a)6. Brisket holding adjacent to heat lamp at 108*F. Must be 135*F or above. Advised to move product closer to heat lamp to hold at 135*F or above. (Embargoed)
21: 1200-23-01-.03(5)(a)7. Proper and adequate datemarking not provided for TCS, ready-to-eat foods that are held longer than 24hrs. Advised on proper datemarking policies/procedures.
26: 1200-23-01-.07(2)(a) Cleaning products stored too close to clean dishes and on food contact surfaces in walk in cooler.
37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food products in walk in freezer unit.
42: 1200-23-01-.04(9)(c)1. Clean utensils stored in dirty container.
47: 1200-23-01-.04(6)(a)1.(iii) Several non food contact surfaces dirty in prep area/clean dish storage area. Food debris noted on clean dishes.
53: 1200-23-01-.06(5)(a) Flooring in walk in cooler in poor repair. Severly rusted/poor repair and not easily cleanable.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
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
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
