2: 1200-23-01-.02(2)(a)2. No Employee Ilness Policy on site during the time of inspection. Educated and sent to manager via email.
26: 1200-23-01-.07(1) Observed toxic sustances in spray bottles that were not properly identified.
34: 1200-23-01-.04(2)(d)9. Thermometers were not provided in all refrigeration.
37: 1200-23-01-.03(3)(b)1. Food items stored on the floor. All food items must me stored 6 inches off the floor.
38: Food workers are not wearing proper hair restraints.
45: 1200-23-01-.04(1) Observed an accumulation of dust, dirt, food residue, and other debris on non food contact surfaces. Observed grease deposits on floors. Observed food particles on shelving. Observed grease deposits under equipment.
51: 1200-23-01-.05(2)(c)2. Restroom is not clean or maintained.
52: 1200-23-01-.05(5) Trash is not properly disposed.
53: Physical facilities are not maintained. Observed damaged floors and walls.
55: Permit expired June 30, 2019. Emailed invoice for payment to manager and must be paid in 24 hours.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
NO
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NO
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used