8: 1200-23-01-.06(3)(a) No paper towels available at hand sink in kitchen. CA: paper towels were supplied to hand sink
13: 1200-23-01-.03(3)(b)1. Raw meat above ready-to-eat foods in prep cooler, raw beef/pork in same container directly on top of box of raw chicken and raw squid/scallops in same container in walk-in cooler, raw shell eggs stored above bag of carrots in reach-in fridge. CA: raw meats were moved to correct order/placement in prep cooler, walk-in cooler, and reach-in fridge.
20: 1200-23-01-.03(5)(a)6. Raw shell eggs stored at room temperature under prep table. CA: employee states they have only been there for 20 minutes. CA: raw shell eggs placed in reach-in fridge
21: 1200-23-01-.03(5)(a)7. TCS foods in reach-in fridge and prep cooler with wrong date markings. CA: PIC says the date is the day they were frozen, TCS foods relabeled.
26: 1200-23-01-.07(1) 2 chemical spray bottles unlabeled. CA: chemical bottles were labeled
33: 1200-23-01-.03(5)(a)3. Raw meats and frozen noodles thawing at room temperature under prep table
36: 1200-23-01-.05(5)(k) Flies present in kitchen
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on prep table
41: 1200-23-01-.04(6)(b)1.iv In use untensils stored in standing water
45: 1200-23-01-.04(1) Ice machine is dirty
53: 1200-23-01-.06(5)(a) Floors in back are scuffed
57:
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
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
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
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
IN
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
33 Approved thawing methods used
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
