8: 1200-23-01-.06(3)(a) No paper towels at hand sink.
14: 1200-23-01-.04(6)(a)1. Cutting board needs replacing or deep cleaned.
35: 1200-23-01-.03(5)(a)7. Multiple foods containers observed without labels.
37: 1200-23-01-.03(3)(b)1. Multiple food containers in walk in cooler are stored without out cover/ lids or wrapping. Food is also uncovered in deep freezer.
39: 1200-23-01-.03(3)(d)4. Wiping cloths not stored in sanitized solution.
43: 1200-23-01-.04(9)(c)1. To go utensils are stored not inverted.
45: 1200-23-01-.04(1) Rusty equipment present throughout facility.
47: 1200-23-01-.04(6)(a)1.(iii) Food deposits and residue are present on equipment.
51: 1200-23-01-.05(2)(c)2. Sinks in restrooms are dirty.
52: 1200-23-01-.05(5) Dumpster found open.
53: 1200-23-01-.06(5)(a) Damaged flooring throughout facility.
54: 1200-23-01-.06(3)(c) Low lighting throughout facility.
55: 1200-23-01-.08(3)(i)10. Posted permit is expired.
Additional Comments
No comments
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
NO
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
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
NA
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
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
