1: 1200-23-01-.02(1)(c) PIC does not has Active Managerial Control of food systems in establishment due to numerous critical item violations. CA: trained employee.
4: 1200-23-01-.02(4)(a)1. PIC eating carrots in the kitchen. CA: trained person in charge.
6: 1200-23-01-.02(3)(a) Observed employee touching raw beef and handling food contact surface without changing/washing hands. CA: trained employee.
8: 1200-23-01-.06(3)(a) No soap at the hand sink in the women restroom. CA: corrected during inspection.
19: 1200-23-01-.03(5)(a)6. Sausage @ 122F, chicken patty @ 120 F on shelf above stove.
20: 1200-23-01-.03(5)(a)6. Raw bacon on shelf above stove @47F. CA: moved to Walk in cooler
20: 1200-23-01-.03(5)(a)6. Mozzarella cheese on in pizza cooler @ 46F. CA: moved it to the Prep cooler.
26: 1200-23-01-.07(2)(a) Hand lotion, medicine and cleaners stored with food , food gloves an containers on shelf. CA: toxic items and medicines were removed during inspection.
33: 1200-23-01-.03(5)(a)3. Thawing raw Bacon at room temperature on shelf above stove.
37: 1200-23-01-.03(3)(b)1. Employee water bottle stored on shelf with containers in the back area.
41: 1200-23-01-.04(6)(b)1.iv Scoop handle stored in a container with parmesan cheese.
53: 1200-23-01-.06(4) Jackets and sweaters stored on drinks,food and foods gloves on shelves.
56: Most current inspection not posed inthe establishment.
57: “No Smoking” signs or the international symbols are not conspicuosly posted at every 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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
