1: 1200-23-01-.02(1)(c) No managerial control observed at time of inspection, based on number of avoidable critical violations noted.CA: suggested free food handlers class; follow up needed.
6: 1200-23-01-.02(3)(a) Observed cooked place raw beef on to grill with gloved hands, then proceed to handle buns without washing hands nor changing gloves. CA: discussed when to wash hands with PIC and employee.
8: 1200-23-01-.06(3)(a) Cooling rack for pizza stored next to hand sink without splash guard. CA: removed rack from “splash zone” (18 inches).
8: 1200-23-01-.05(2)(e)1.(i) Hand sink blocked with pizza dishes. CA: removed dishes from hand sink.
14: 1200-23-01-.04(6)(a)1. Observed cook rinse fry bowl at 3 comp sink, then towel dry. CA: discussed proper wash, rinsing, and sanitizing all food contact surfaces.
19: 1200-23-01-.03(5)(a)6. Cheese sauce (121F) in warmer not holding at proper temp. CA: reheat cheese sauce on grill to at least 165F; turned warmer up from 6 to 11.
26: 1200-23-01-.07(1) Observed unlabeled chemical bottle, blue liquid, stored on mixer. CA: labeled chemical bottle; removed to proper storage.
34: 1200-23-01-.04(2)(d)9. No visible thermometer in reach in cooler 2.
35: 1200-23-01-.03(5)(a)7. Observed unlabeled bulk container of white powder stored on dry storage rack.
37: 1200-23-01-.03(3)(b)1. Observed employee drink, cup with straw, stored on food prep surface.
39: 1200-23-01-.03(3)(d)4. Observed wet wiping cloths, not in use, stored on food prep surfaces throughout kitchen.
44: 1200-23-01-.03(3)(d)5. Observed employee working with food (frying/prepping/ plating) with hole in glove.
57: 1200-32-01-.03(1) No smoking sign not available at front entrance.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
8 Handwashing sinks properly supplied and adequate
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
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
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
