6: Employee not washing hands when moving from preparing ready to eat food from raw product and changing gloves. Corrective Action: stopped employee and washed hands. Person in charge trained in proper hand washing.
13: 2 door reach in cooler in back has raw beef stored on top of pre cooked sausage. Corrective Action: no direct contamination observed, moved to correct storage level.
13: Employee used same glove to place raw thawed shrimp on grill as he did to grab and use a small plastic bowl to scoop ready to eat fried rice into a to go container. And almost laid scoop on top of cooked chicken. Corrective Action: to go container with rice disposed 1 lb. New bowl retrieved as scoop. And fried rice disposed and new batch made. Corrective Action: discussed proper glove changing between tasks and recommended use of scoops to prevent possible contamination .
13: Shrimp touching packaged nappa in prep cooler 2. Corrective Action: moved to proper storage area.
19: Impriper hot holding of brocolli on counter 2 hours.
19: Improper hot holding of chicken and cooked broccoli on counter. Corrective Action:
20: Improper cold holding of precooked rice on counter at 55 F on counter for 2 and half hours. Corrective Action: taught proper cold holding temperature and rapidly cooled rice using chest freezer.
33: Chicken thawing i 3 compartment sink without running cold water on.
34: Missing Thermometer in insignia reach in freezer
37: Sow sauce in pan stored on floor and has no lid.
45: Cutting board is heavily grooved.
45: Wrap is used cover prep cooler to help with cleaning.
45: Wooden side table made for flouring station is made of wood and has not yet been painted or sealed to precent the absorption of liquid.
45: Heavy ice build up on racks of insignia reach in freezer to allow for easy cleaning.
53: Behind cooling equipment like prep cooler in front of not working reach in freezer is dirty.
53: Back wall splash of grill has heavy build up from sauce and grease.
Additional Comments
Reviewed proper storage of single service containers with food co tact surface face down. Some labeled are fading on bulk powder containers. Restroom door initially propped open due to recent mop and spill clean up. Discussed ensuring door remains closed when not in use.
Rice hot holder near out of compliance discussed proper reheating and monitoring as it may be broken.
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
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
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
