19: 1200-23-01-.03(5)(a)6. Cook rice in warmer reading 131 F. Must be 135 F or above. ( CA) reheat to 165 F.
20: 1200-23-01-.03(5)(a)6. Cook chicken on prep cooler on cook line reading at 45 F . Must be 41 F or below( CA) place bag of ice on it
20: 1200-23-01-.03(5)(a)6. Cook rice sitting out on prep table cutting board reading at 79 F. When I ask about it, employee stated he was getting reafy to fried it for fried rice. ( CA) train that all Temperature control fr safety foods ( TCS) must be 135 F or above or 41 F or below. Embargo 1 lbs
21: No date mark on cook chicken and noodles in uoright freezer in kitchen ( CA) train on cook food that are frozen and had them to date mark it
34: 1200-23-01-.04(2)(d)9. Sliding door refrigerator in kitchen has mo thermometer
34: 1200-23-01-.04(2)(d)9. No visible thermometer inside of prep cooler on cook line
37: Bell pepper in a box stored on the floor in the kitchen
37: No bottle water with seal briken and not full on orep table
42: 1200-23-01-.04(9)(c)1. Utensil stored in standing water
47: 1200-23-01-.04(6)(a)1.(iii) Dirty inside of microwave
49: No backflow on threaded faucet at mop sink. Has a hose connected
53: 1200-23-01-.06(5)(b)1. Excessive grease buld up on hood filters above wok on cook line
Additional Comments
No comments
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
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
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
