2: 1200-23-01-.02(2)(a)2. No employee health policy available and the PIC did not have knowledge of symptoms and diseases of food borne illness. CA- Employee health policy was given to the PIC who posted it on the wall.
14: 1200-23-01-.04(6)(a)1. High temp dish machine did not reach a minimum of 160 degrees. CA- The triple sink must be used to wash, rinse, and sanitize until the dish machine is working properly. A follow-up inspection will be made to verify compliance.
19: 1200-23-01-.03(5)(a)6. Sausage gravy in the steam unit is 113 degrees. CA- Food was discarded.
21: 1200-23-01-.03(5)(a)7. Containers of milk and chocolate milk, in reach in coolers opened yesterday, had no date mark. CA- Containers were dated.
22: 1200-23-01-.03(5)(a)9.(i)(I) Time in and time out was not written accurately on the placard for raw eggs in accordance with the TPHC policy. CA- PIC wrote the correct date and times.
37: 1200-23-01-.03(3)(b)1. Employee drink, in a cup with a straw but no lid, is stored on a prep table.
Box of instant hash brown potatoes is stored on the floor.
39: 1200-23-01-.03(3)(d)4. Wet towels are stored on prep tables.
43: 1200-23-01-.04(9)(c)1. Uncovered coffee filters near the coffee machine.
47: 1200-23-01-.04(6)(a)1.(iii) Inside a reach in cooler is dirty.
52: 1200-23-01-.05(5) Dumpster door and lid are open.
55: 1200-23-01-.08(3)(i)10. Current permit is not posted.
56: 1200-23-01-.08(4)(c)3.(ii) Most recent inspection report is not posted.
57: 1200-32-01-.03(1) A “No Smoking” sign, or the international symbol, is not posted on the outside of each entrance into the building.
3:
Additional Comments
Jeffery Bowens is ServSafe certified through 8/23/24.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
COS
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COSRepeat
Observations
OUT
22 Time as a public health control: procedures and records
COS
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
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
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
