6: 1200-23-01-.02(3)(a) Employee did not wash hands after touching wiping cloth bucket. Went on to out new gloves on without washing hands
Ca: proper training about hand washing
Ca: thrown out
11: 1200-23-01-.03(1) Lettuce is slimy and brown in prep cooler.
Ca: thrown out
19: 1200-23-01-.03(5)(a)6. Turkey breast in bottom of alto sham was 110F. Must be at 135F or above.
Ca: thrown out
19: 1200-23-01-.03(5)(a)6. Pulled chicken is 129F in alto sham. Must be at 135F or above.
Ca: thrown away
20: 1200-23-01-.03(5)(a)6. Corn bread butter is 46F in table near grill. Must be at 41F or below.
Ca: batter was put into ice bath.
20: 1200-23-01-.03(5)(a)6. Lettuce is 49F in the prep cooler. Sliced tomato is 46F in prep cooler. Must be at 41F or below.
Ca: thrown away
26: 1200-23-01-.07(2)(a) Chemical spray bottle not labeled in the dish room.
53: 1200-23-01-.06(5)(a) Damaged floor tiles in cook line
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
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
OUT
11 Food in good condition, safe, and unadulterated
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
IN
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
OUT
19 Proper hot holding temperatures
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
53 Physical facilities installed, maintained, and clean