21: Observed hard boiled eggs marinating in a soy sauce/sugar mix in the ric, pic stated it was made 2 days prior and had not date mark. COS by discarding approx 8 eggs and discussing date marking. Will send fact sheets is all 3 languages
26: Observed an unlabeled spray bottle of yellow liquid under the 3 comp, pic identifired as degreaser COS by pic labeling and discussing proper labeling and storage.
37: Pic stated the raw oysters on the bottom of ric and the raw pork belly in the middle of ric was all employee food - discussed proper seperation of emoloyee items and customer items.
43: To-go sushi containers are stored up-facing on the top sushi case
44: Observed employee reusing gloves at sushi station (taking off between tasks and then putting back on)
47: Reach-in handles have a lot of food debris build up.
53: Handle on back hand sink broken - lever still working and not detering handwashing.
Additional Comments
Discussed adding oysters to the menu - discussed having the tags from the supplier, keeping copies of the tags with the oysters if they're put in smaller portions throughout the kitchen, and keeping tags for 90days once they're finished.
Email: Oishiya.tn@gmail.com
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
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
COS
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
44 Gloves used properly
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean