6: 1200-23-01-.02(3)(a) Observed employee enter the building, clock in, and proceed to don gloves without washing hands first. Employee was directed on proper handwashing and this was discussed with person in charge. Ensure proper handwashing is conducted by employees.
13: 1200-23-01-.03(3)(b)1. Observed ziplock bag of raw chicken in walk in unit stored on top of box of tomatoes. Store raw meat under or separate from ready to eat foods. This was corrected during inspection.
19: 1200-23-01-.03(5)(a)6. Beans, steak holding at 103F, 118F in unit. Also cooked chicken in hot box holding at 122F. These items were reheated during inspection to 165 for proper hot holding at 135F. Manager stated all items prepared approx. 1.5 hours ago for holding.
Ensure hot holding at 135F.
37: Cooked chicken wings stored at bottom of slider unit not covered
41: 1200-23-01-.04(6)(b)1.iv Scoop for rice stored in tap water at 66F. Store scoop dry or in hot water of 135F or above
54: 1200-23-01-.06(3)(e) Employee protein shake observed in 2 door slider unit along with retail food sale storage. Store employee food separate from retail food storage.
56: Last inspection posted is dated 3/2020. Post most recent inspection in a conspicuous area.
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
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
COS
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
