1: PIC do not demonstrates knowledge he can not answered questions regarding principles applicable to the food operation.also the restaurant manager was not there ,he was calling her to answer my questions ,by the end of inspection he refused to sing, saying i am not the manager or the owner to sign.follow up inspection will be performed also a warning letter will be issued because of repeated violations on two consecutive inspections.
13: Raw meat was stored over fish , raw chicken was over cooked pork billy ,follow up inspection will be performed, also a warning letter will be performed for repeating same violation on two consecutive inspections.
18: Noddles, was cooked at 9 am as per pic , still at 89° after more than 2 hours, mentioned that to pic , explained the cooling temperatures , let him put it back on the fridge to fast cooling by breaking them to small pans , pic mentioned that they always cook noodles and pasta and let them cooled on the prep table.follow up inspection will be performed.
31: They not using the proper cooling methods for cooling, they let the noodles on the prep table to be cooled ,mentioned the cooling temperature range to them .
33: Frozen Fish tilapia was thawed on pan of water , not under running water neither on the fridge
35: Two big containers of white powder not having any labels.
37: On the freezer they store the meats and pork legs on a grocery plastic bags.
39: No wiping cloths at the sani bucket
41: Handles of scoops touched the food on many food items like rice , bread white powder, and on the make line .
Additional Comments
No comments
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
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
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
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display