1: 1200-23-01-.02(1)(c) Pic did not know to have a 3 compartment sink.
8: 1200-23-01-.05(2)(e)1.(i) Hand sink was blocked by portable cabinet and supplies. The staff on site did not know there was a hand sink present. I was told that hand washing occured at one of the compartment sinks. Staff called owner and was informed where the sink was.There is no soap at the hand sink.
14: 1200-23-01-.04(6)(a)1. Interior microwave is dirty at the top.
26: 1200-23-01-.07(2)(a) Bleach stored on top of refrigerator.
34: 1200-23-01-.04(2)(d)9. No thermometer found in cooler and freezer.
39: 1200-23-01-.03(3)(d)4. Wiping cloth not stored in sanitized solution.
42: 1200-23-01-.04(9)(c)1. Utensils not stored properly.
43: 1200-23-01-.04(9)(c)1. Single use items not stored properly.
46: 1200-23-01-.04(5)(a) Staff did not know where test kit is stored and if there is a kit.
47: 1200-23-01-.04(6)(a)1.(iii) Lower table shelving is dirty.
53: 1200-23-01-.06(5)(a) Damage flooring throughout food area.
Additional Comments
Site regular staff was not available for this inspection. Stand in staff member was not trained on food service.
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
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
NO
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
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
21 Proper date marking and disposition
Compliant
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
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
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
