13: 1200-23-01-.03(3)(b)1. Observed raw chicken stored above raw beef in rear cooler. Cracked shell eggs above heavy cream in front cooler. Discussed repeat violation. Discussed implementing a risk control plan to abate repeated issues and avoid a revocation.
21: 1200-23-01-.03(5)(a)7. Observed multiple items made five days ago, leek, beef stew, kimichi made a month ago (not fermented) repeat violation, discussed warning revocation. Discussed implementing a risk control plan to abate repeated priority violations.
36: 1200-23-01-.05(5)(k) Rodent droppings on top of flip up freezer in rear building
53: 1200-23-01-.06(5)(a) Large gaps below exterior doors, allows entrance of pests
Additional Comments
Dylan had a nee floor installed in the kitchen and had a hand sink removed without the Dept approval. Upon todays visit, I determined the existing hand sink is within 10 steps of the middle of the kitchen.
During Christmas week the dish room is being remodeled. Dylan said the restaurant will remain closed until the work is completed.
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
IN
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
Repeat
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
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
OUT
21 Proper date marking and disposition
Repeat
Observations
NA
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
36 Insects, rodents, and animals not present
Observations
OUT
53 Physical facilities installed, maintained, and clean
