8: 1200-23-01-.05(2)(e)1.(i) Remove the items from the handsink in kitchen , and provide paper towels at all handsinks
26: 1200-23-01-.07(2)(b) Provide sanitizer at dishmachine
37: 1200-23-01-.03(3)(b)1. Provide containers with lids for the opened bags of breadings in back area , etc Keep the container of rice on cookline covered , etc
39: 1200-23-01-.03(3)(d)4. Keep the wet cloths stored in sanitizer water when not in use
43: 1200-23-01-.04(9)(c)1. Keep the to go container boxes stacked right side down on counter , keep the to go forks stored right side down in the container up front , etc
45: 1200-23-01-.04(1) Replace the cutting boards , too many grooves in the , etc
46: 1200-23-01-.04(5)(a) Provide test strips , etc
47: 1200-23-01-.04(6)(a)1.(iii) Clean the counter , equipment near hand sink in kitchen , clean around the dishmachine , etc
48: 1200-23-01-.05(1)(c)2. Provide hot running water at handsink near cookline and in sushi area , etc
49: 1200-23-01-.05(2) Provide air gap on ice bin cola fountain in kitchen , etc
53: 1200-23-01-.06(5)(b)1. Clean the floors in kitchen area , clean the walls around dish machine , , keep the mops and brooms stored hanging up , etc
Additional Comments
2022 permit posted , use bleach for disinfectant , etc
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
OUT
8 Handwashing sinks properly supplied and adequate
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
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean