6: Food workers are not using proper handwashing techniques at appropriate times and places.
8: 1200-23-01-.05(2)(e)1.(i) Observed dirty dishes stored in handwashing sink/not accessible.
Handwashing sink is not properly supplied with single towels.
11: 1200-23-01-.03(1) Observed uncovered ready to eat food in walk in cooler stored on the floor with no lid.
13: Observed raw marinated chicken wings stored on top of ready to eat salsa in walk in cooler.
21: 1200-23-01-.03(5)(a)7. No date marking system in place for ready to eat (RTE) foods ( cooked ribs, refried beans, rice,etc)in walk in cooler.
34: No visible thermometers in refrigeration.
35: No labels on food containers in prep coolers and walk in coolers.
36: Observed flies in food prep area.
37: Observed food items stored on floor in walk in cooler.
38: 1200-23-01-.02(3) Food workers are not wearing proper hair restraints ( hairnet or baseball cap).
39: Improper storing of wiping cloths.
45: Observed an accumulation of food debris on the exterior of food equipment and on shelves in walk in cooler.
47: Observed soil accumulations on non-food-contact surfaces.
48: Inadequate hot water at handwashing sink.
52: Observed gate doors open and dumpster has no lid and side doors open
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
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
OUT
21 Proper date marking and disposition
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure
