1: 1200-23-01-.02(1)(c) Manager on duty could not demonstrate simply duties and knowledge within the establishment during the inspection. There was lack of organization among the staff and the kitchen.
4: 1200-23-01-.02(4)(a)1. Employee had cigarette and bottle water at a prep area.
8: 1200-23-01-.05(2)(e)1.(i) Wet wiping cloth inaccessible in the hand sink.
8: 1200-23-01-.06(3)(a) No paper towels at the hand sink.
35: 1200-23-01-.03(5)(a)7. Unlabeled seasoning shakers near the grill.
36: 1200-23-01-.05(5)(k) Flies in the kitchen
38: 1200-23-01-.02(3) Employee cooking a d handling food with hair restraints.
43: 1200-23-01-.04(5)(b)3. Plastic cup used as a scoop in a sugar bin.
44: 1200-23-01-.03(3)(d)5. Employee picked up something off the floor in his gloves and did not change gloves when continue to cook the food on the grill.
46: 1200-23-01-.04(5)(a) There were no Quat. Ammonia test stripes for the 3 compartment sink
52: 1200-23-01-.05(5) Debris is on the dumpster floor. Dumpster area must stay clean of debris and other trash.
53: 1200-23-01-.06(5)(a) Mop was stored improperly.
53: 1200-23-01-.06(5)(b)1. Theres trash and used gloves all in the kitchen area.
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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
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
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
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
NO
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
38 Personal cleanliness
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
44 Gloves used properly
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
