1: 1200-23-01-.02(1)(c) Active managerial control over foodborne illness risk factors not provided at time of inspection.
4: 1200-23-01-.02(4)(a)1. Employees consuming food products in prep area. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
20: 1200-23-01-.03(5)(a)6. Whipped topping sitting out at room temperature (3). Products were at 68*F at time of inspection. Products were discarded. Advised on temperature requirements of TCS foods and discussed TPHC options to properly manage TCS foods during busy times.
21: 1200-23-01-.03(5)(a)7. Some TCS, RTE foods not datemarked in walk in cooler unit.
26: 1200-23-01-.07(2)(a) Cleaning products stored too close to food products. Advised on proper separation to prevent contamination of food products and equipment.
37: 1200-23-01-.03(3)(b)1. Bulk food products not properly covered/protected when not in use. Personal food items stored with food products for customers in walk in cooler unit. Food products stored on floor. Must be 6” off floor.
39: 1200-23-01-.03(3)(d)4. Excessively soiled, wet wiping cloths stored on working surfaces and not in sanitizer solution.
47: 1200-23-01-.04(6)(a)1.(iii) Some non food contact surfaces dirty on prep line.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
IN
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
