8: No soap in men’s restroom ( CA) place some there
8: Hand sink in area with three compartment sink is block ( CA) removed items
13: Raw eggs in shell stored by ready to eat foods and over in Two door glass refrigerator in prep area with three compartment sink ( CA) trained and showed them on the handout posted on the refrigerator and correct it
20: Only have one refrigerator at the establishment. Must provde more dut to storage of raw meats and-ready to eat foods ( CA) must provide on follow up
33: Raw meat sitting out at room temperature thawing. Raw meat is still frozen. Must thaw over running cold water, inside of refrigerator, during cooking process or in microwave follow by immediately cooking
37: Employee food stoed with customer food in two door glass refrigerator in prep area with three compartment sink
42: 1200-23-01-.04(9)(c)1. Handle of utensils pointing down in container on cart in prep area in front of three compartment sink
45: 1200-23-01-.04(1) Black marks in grove of cutting board on prep table in area with three compartment sink
53: 1200-23-01-.06(5)(a) Water damaged ceiling tiles in prep area with three compartment sink
53: 1200-23-01-.06(5)(a) Caulking coming loose from hand sink in prep area with three compartment sink
56: Last i spe tipn report not posted
Additional Comments
Follow up will be in ten days
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
OUT
8 Handwashing sinks properly supplied and adequate
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
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
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
