20: Pizza prep unit holding sausage at 53F, pulled pork at 56 and other TCS foods over 50F. Repair or replace unit so it maintains TCS food at 41F or below. Relocate any TCS food prepared less than four hours ago to walk in unit or freezer to maintain temperature. Discard any food in unit longer than four hours.
21: Cooked pasta and pulled pork in refrigeration units that are not properly date marked. Properly date mark food that was prepared and held longer than 24 hours.
37: Remove standing water from inside one door reach in unit.
45: Bulk containers holding flour and sugar are in poor repair and dirty. Clean on a more routine basis and replace cracked lid so container can properly close
45: Gaskets in reach in unit are in poor repair. Repair or replace gaskets.
46: Vertical portion of three compartment sink is not attached to horizontal portion of sink basin. Repair sinks so that they properly hold water and there are no gaps.
47: Accumulated debris on inside of ice machine. Clean and sanitize on a more routine basis to prevent contamintaion.
47: Food accumulation inside microwave. Clean on a more routine basis.
53: Floors, walls and ceiling are in poor repair. Holes in walls, portions of flooring is damaged. Ceiling is a yellow orange color that appears stained from grease due to inadequate ventilation.
54: Entire kitcen ceiling is yellow orange stained indicating poor ventilation. In addition the kitchen is over 90F. Provide adequate ventilation.
Additional Comments
Health permit fees paid via telephone during inspection.
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
IN
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
IN
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
