14: 1200-23-01-.04(6)(a)1. Sanitizer at dish machine 0 ppm chlorine. Sanitizer was empty at time of inspection. Sanitizer was re-filled and machine was re-primed to 50 ppm chlorine. Discussed proper operation and maintenance with chemicals at time of inspection. (COS)
26: 1200-23-01-.07(2)(a) Personal medications stored above food products in prep area. Products were moved at time of inspection. Advised on proper storage of personal items. (COS)
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.
41: 1200-23-01-.04(6)(b)1.iv In-use utensils stored in standing water.
45: 1200-23-01-.04(1) Cardboard used to line shelving. Must provide a smooth,durable,easily cleanable and non—absorbent material.
46: 1200-23-01-.04(5)(a) Proper test kit not provided for sanitizer at triple sink.
47: 1200-23-01-.04(6)(a)1.(iii) Ice machine dirty inside at deflector panel inside ice machine. Upright refrigeration unit dirty inside.
54: 1200-23-01-.06(3)(c) Adequate lighting not provided in food prep area adjacent to cookline.
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
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
IN
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
COS
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
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
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
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
