19: 1200-23-01-.03(5)(a)6. Cook chicken under warmer reading at 114 F. The ones close in the back reafing at 143F. ( CA) embargo the one at the front
19: 1200-23-01-.03(5)(a)6. Have blanche fries sitting out near deep fryer with no time stamp to indicate it is under a TPHC. Fries reading at 102 F. (CA) embargo
22: Have no label on the blanche fries near deep fryer. Policy states it must have the tag ( CA ) employee embargo the products 3lbs
26: 1200-23-01-.07(2)(a) Bucket of sanitizer stored on top of breading and with disposal golves that is use to handle food (CA) sanitizer bucket removed
34: 1200-23-01-.04(2)(d)9. No visible thermometer in prep cooler near grill
34: 1200-23-01-.04(2)(d)9. No visible thermometer in reach in refrigerator with lowfat milk
34: 1200-23-01-.04(2)(d)9. No visible thermometer in Hishizaki freezer across from deep fryer. Attach one not working
37: 1200-23-01-.03(3)(b)1. Personal beverage stored on top of breading near hand sink in kitchen
37: 1200-23-01-.03(3)(b)1. Open personal drink inside of prep cooler near grill. ( cover with plastic )
42: 1200-23-01-.04(9)(c)1. Stacking containers on top of each others while went above three compartment sink
43: 1200-23-01-.04(9)(c)1. Single service bowls not inverted near drive thur
49: 1200-23-01-.05(2) Back flow preventer not working at mop sink
53: 1200-23-01-.06(5)(a) Condensation build up in walk in freezer
56: 1200-23-01-.08(4)(c)3.(ii) Last inspection not posted in customer view
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
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
IN
13 Food separated and protected
Compliant
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
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
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
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean