13: 1200-23-01-.03(3)(b)1. Raw shell eggs stored above ready-to-eat foods in prep cooler 2. CA: raw eggs moved to bottom shelf
18: 1200-23-01-.03(5)(a)4. Cooked broccoli on prep table @ 58F cooked 30 minutes ago. CA: broccoli placed in walk-in cooler, advised Person in charge to not allow foods to sit on prep cooler as opposed to in the containers in the prep cooler
21: 1200-23-01-.03(5)(a)7. Frozen wontons (boiled then frozen) stored in chest freezer without date markers. CA: trained Person in charge on date marking and freezing. Date markers added to wontons
36: 1200-23-01-.05(5)(k) Bottom of back door has a gap to the outside, can feel a breeze coming through the bottom
37: 1200-23-01-.03(3)(b)1. Opened twist-top water bottle stored in prep cooler 2 with food items. Personal water bottle stored directly next to single-use containers above prep table
41: 1200-23-01-.04(6)(b)1.iv Handles of pots used to scoop bulk food items (flour, rice, etc) are touching food directly
53: 1200-23-01-.06(5)(b)1. Exhaust hoods above grill have excessive grease build-up
57:
Additional Comments
No comments
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
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
