1: 1200-23-01-.02(1)(c) Active managerial control not provided over foodborne illness risk factors at time of inspection. Several priority items noted during inspection.
6: 1200-23-01-.02(3)(a) Observed employee not properly washing hands after handling raw foods then bare handing ready-to-eat foods, handling clean dishes, and preparing and plating other food items on cookline.
7: 1200-23-01-.03(3)(a)1.(ii) Observed employee on cookline handling ready-to-eat foods with barehands.
13: 1200-23-01-.03(3)(b)1. Raw, TCS foods stored above ready-to-eat foods in reach in cooler on cookline. Raw, TCS foods not stored according to minimum internal cooking temperatures in walk in cooler unit.
20: 1200-23-01-.03(5)(a)6. Rice, cut leafy greens and sliced tomatoes sitting out on cookline and not under time or temperature control. Rice holding at 65*F. TCS foods holding at 44-45*F on cookline. TCS foods must hold at 41*F or below or under time control. (Embargoed).
26: 1200-23-01-.07(2)(a) Cleaning products stored too close to food items. Keep chemicals physically separated from food products to reduce risk of contamination.
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. Dipper well not running/operable.
54: 1200-23-01-.06(3)(e) Personal cell phone stored on prep surface on cookline.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
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
OUT
20 Proper cold holding temperatures
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
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
54 Adequate ventilation and lighting; designated areas used
