13: Raw gizzard stored next to ready to eat cheese in Atosa refrigerator on cook line ( CA) moved raw gizzard beneath cheeses
20: Raw Fish thawing in sanding water in the kitchen reading at 58 F. PIC stated it being there fir 30 minutes ( CA) PIC removed the raw fish and place it in the refrigerator
26: Windex next to box of straws upfront on shelf under counter ( CA) moved windex
33: 1200-23-01-.03(5)(a)3. Fish thawing in standing water at three comp sink
34: 1200-23-01-.04(2)(d)9. No visible thermometer in refrigerator upfront with individual container of cole slaw
34: 1200-23-01-.04(2)(d)9. No visible thermometer in the chest freezer
34: 1200-23-01-.04(2)(d)9. No visible thermometer inside of Atosa refrigerator on cook line
45: 1200-23-01-.04(1) Damaged lid cover raw fish in Atosa refrigerator on cook line
47: 1200-23-01-.04(6)(a)1.(iii) Extremely dirty inside of microwave
50: Very bad sewage order coming from in kitchen
51: One restroom was lock. They are having problem with the handle that flushthe commode. Handle donot go back up unless you pullit up. The have over sixteen seats. The restroom door must be unlock and available at all time.
53: 1200-23-01-.06(5)(b)1. Wall behind cook line is extremely dirty
53: 1200-23-01-.06(5)(b)1. Floor extremely dirty under cook line
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
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
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
