1: Owner is unable to demonstrate managerial control over food facility. Cold holding temperatures are out of range and no action taken for display unit when temperature reading was noted to owner. Owner indicated that because it is hot outside today the coolers are not working properly.
8: Water is not turned on at handwash sink upon arrival. Handwash sink is dry indicating no recent use. Owner manually turned water on during inspection to allow handwashing however faucet is leaking so bad it can not remain on. Repair sink to allow hot and cold water on demand for handwashing.
19: Shrimp tempura in toaster oven at 80 F. Maintain hot food at 135F or above. Items were discarded
20: TCS foid in reach in unit is not holding proper temperature. Repair or replace unit si it is able to maintain cold food at 41F or below.
45: Discontinue use of scotch tape in gaskets on two door unit.
56: Post current health inspection
Additional Comments
Use of interpreter used during inspection to convey violations. Owner indicated no email. An inspection report will be dropped off tomorrow.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
8 Handwashing sinks properly supplied and adequate
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
IN
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
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
