6: Observed sanitizer bucket being changed and no handwashing done before putting new gloves on
6: Improper use of handwashing from gentlemen wearing gloves and pulling white meat paper soiled with blood to dispose in trash then touch the exterior drawer to close it following that he grabbed a soiled wiping cloth and used it to wipe down the grill surface to clean corrective action explained to mnager to explain to staff ehen to wash their hands
8: 1200-23-01-.06(3)(a) No papertowels and handwashing sign at handsink near grill
14: Observed employee wiping knife with soiled cloth used to wipe down cutting board
14: 1200-23-01-.04(6)(a)1. Improper use of sanitizer for sani buckets distributed across the entire kitchen
14: In use prep cutting board next to bun station has used wiping cloths
20: 1200-23-01-.03(5)(a)6.
27: 1200-23-01-.08(1)(d)3. Pickled red onions found in walk in cooler. Process includes slicing onions, cooking with sugar and vinegar cooling down and refrigerating. Corrective action explained HACCP and asked establishment to halt process immediately until submitted process is sent over and approved by the state
33: Observed alligator meat in standing water near prep sink. Disattatched eco system tube observed inside of the standing water. No chemicals attatched
34: No thermometer found in walk in freezer and prep cooler near onion station
37: Multiple uncovered containers of croutons, batter, etc throughout the kitchen
37: Boxes of food found stored on floor of freezer
39: 1200-23-01-.03(3)(d)4. Multiple used soiled wiping towels found on prep table surfaces
42: Observed multiple dirty and soiled knives spoons and tongs laying around in kitchen
45: 1200-23-01-.04(1) Microwaves dirty kior sweat waist band found stored with single service containers
49: Leak at handsink near dish area
56: 1200-23-01-.08(4)(c)3.(ii) Most recent inspection not posted
Additional Comments
Will return in 10 business days for follow up inspection Email: jared@ccafoods.com
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
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
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
IN
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
