13: 1200-23-01-.03(3)(b)1. Heads of Cabbage stored in old raw chicken box in wic. Had pic discard 4 heads
13: 1200-23-01-.03(3)(b)1. Raw salmon and raw tuna above ready to eat lettuce and vegtables in sushi ric
13: 1200-23-01-.03(3)(b)1. Eggs above raw beef in wic
21: Missing date marks on cooked chicken in ric by grill. Missing date marks on cut leafy greens in ric prep and sushi ric
33: 1200-23-01-.03(5)(a)3. Raw fish thawing in wic, sushi ric in ROP packaging not cut open. Informed pic that raw fish in vaccum packing needs to be cut open before thawing in refrigerator or sinks
39: 1200-23-01-.03(3)(d)4. Dry Wiping cloths stored on tables in kitchen. Used under cutting boards while cutting raw meat. No sanitizer buckets used. Spoke to pic about sani buckets
43: 1200-23-01-.04(9)(c)1. Single use items stored on floor in dry storage behind sushi bar
47: 1200-23-01-.04(6)(a)1.(iii) Kitchen has serious dirt buildup under tables and around grills. Ceiling and walls need to be cleaned
Additional Comments
Fairviewisshin@gmail.com 6155696779
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
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
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
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
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
IN
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
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
33 Approved thawing methods used
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
