8: 1200-23-01-.06(3)(a) No paper towels available at the hand sink near the fryer.
13: 1200-23-01-.03(3)(b)1. Raw food stored over ready to eat food in the stand up cooler
13: 1200-23-01-.03(3)(b)1. Raw eggs stored over ready to eat food.
14: 1200-23-01-.04(6)(a)1. The cutting boards and left out utensils were not cleaned and sanitized in between use. I observed this because of the flies that are in the kitchen area.
21: 1200-23-01-.03(5)(a)7. No date marking on the food that was being helded overnight.
35: 1200-23-01-.03(5)(a)7. No labels on food items in the stand up cooler or rice and bean containers.
36: 1200-23-01-.05(5)(k) Observed insect in the rice scoop inside the bin.
36: 1200-23-01-.05(5)(k) Flies are flying around in the kitchen.
38: 1200-23-01-.02(3) Owner is filling in because of lack of employees. No head or foot protection while preparing food.
41: 1200-23-01-.04(6)(b)1.iv Observed in use serving spoon stored in the food container.
51: 1200-23-01-.06(3)(b) Women’s Restroom- no paper toilet available
53: 1200-23-01-.06(5)(b)1. Dirty pots and small water amount on the floor in thr cracks
53: 1200-23-01-.06(5)(a) Mop is stored in the mop water in the bucket.
4:
5:
6:
7:
Additional Comments
Employees were not were face musk while in the kichen area.
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
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
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
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
35 Food properly labeled; original container, required records available
