21: 1200-23-01-.03(5)(a)8.(i) Proper datemarking and disposition of TCS foods not provided. Products must be discarded after (1 day open/prep+ 6 days storage). Products properly dated and expired product (chili) discarded at time of inspection. (Embargoed ~5lbs.)
36: 1200-23-01-.05(5)(k) Outer openings not protected at back door from entrance of insects/vermin.
41: 1200-23-01-.04(6)(b)1.iv In use bulk ice scoop stored with handle in product. Store handle up to minimize manual contact with product.
43: 1200-23-01-.04(9)(c)1. Single service products stored on floor. Must be 6” off floor.
45: 1200-23-01-.04(1) Excessive frost/ice build up noted in chest freezer.
49: 1200-23-01-.05(2) Hot water faucet in poor repair at triple sink. Drain in sanitizer compartment of triple sink not holding water.
53: 1200-23-01-.06(5)(a) Floors in poor repair in walk in cooler unit.
54: 1200-23-01-.06(3)(e) Designated areas not utlized for personal items. Must store personal items away from food,food contact surfaces, clean linens, dishes, and single service products.
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
NO
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
