1: 1200-23-01-.02(1)(a) Person in charge not present at time of inspection. Active managerial control not provided due to absence of PIC.
2: 1200-23-01-.02(2)(a)2. Employee not aware of reportable symptoms and illnesses with regards to the employee illness policy. Discussed posted policy with employee at time of inspection.
7: 1200-23-01-.03(3)(a)1.(ii) Employee observed handling ready-to-eat foods with barehands. Food products that are not undergoing a cooking or re-heating process must not be barehanded. An adequate barrier provided between the employees hands and product must be used.
8: 1200-23-01-.06(3)(a) No handsoap provided at handsink by triple sink.
21: 1200-23-01-.03(5)(a)7. Ready-to-eat, TCS foods, held longer than 24 hrs. not datemarked.
26: 1200-23-01-.07(2)(a) Cleaning products not properly stored to minimize possible contamination.
45: 1200-23-01-.04(1) Cutting board in poor repair.
47: 1200-23-01-.04(6)(a)1.(iii) Build of of food debris noted on pizza oven.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
NA
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
