14: 1200-23-01-.04(6)(a)1. Cutting boards are heavily stained and damaged.
21: 1200-23-01-.03(5)(a)7. Date marking system in place however procedure for date marking is not being used.
34: 1200-23-01-.04(2)(d)9. Missing thermometer in one of two cook line coolers.
35: 1200-23-01-.03(5)(a)7. Food containers are not labeled.
38: 1200-23-01-.02(3) Cook not wearing hair net.
43: 1200-23-01-.04(9)(c)1. To go containers are not stored inverted.
45: 1200-23-01-.04(1) Rusty food racks in cook/ Prep area.
47: 1200-23-01-.04(6)(a)1.(iii) Food residue noted on equipment exterior throughout front line.
49: 1200-23-01-.05(2) Water leak from cooler AC.
50: 1200-23-01-.05(4)(c) Condensation leak from cooler condenser if falling on to food rack and the flooring. No food was stored on the racks during the Inspection visit.
52: 1200-23-01-.05(5) Dumpster found with half of upper lid missing.
53: 1200-23-01-.06(5)(a) Damaged flooring throughout rear of facility. Floor has missing grout attributing to standing water in floor crevices from damaged tile and missing grout.
55: 1200-23-01-.08(3)(i)10. No permit posted.
Additional Comments
Cold foods were slightly out of temp due to recently being prepped for the line. Equipment is cooling at 35F.
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
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
IN
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
38 Personal cleanliness
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
