6: Observed employee come back inside from outdoor walk in cooler and handle clean dishes without washing hands first. Numerous tasks were changed throughout the kitchen and did not observe anyone washing their hands.
7: Observed employee handle ready to eat bread rolls with their bare hands.
11: Observed employee drop ready to eat bread rolls on the floor and then immediately picked rolls up and place back into container with other stored rolls. Discussed with pic and embargoed rolls.
17: Cooked rice in microwave not within proper reheating temp. Rice was at 90 degrees. Pic stated they prepared the rice this morning and just cooked in microwave 5 mins ago to place in steam pot. Discussed proper reheating temps and had pic reheat rice to 165 or higher
31: Multiple containers of cooked rice and cooked curry chicken left out unattended. Pic stated they prepped and cooked rice and chicken an hour ago. Discussed 2 stage cooling process and placing foods in walk in cooler to rapidly cool back down.
33: Employee had covered pan of vegetable rolls sitting out on floor unattended, thawing. Discussed proper thawing methods.
37: Pan of covered vegetable rolls sitting directly on floor under utensil drying rack.
41: Frying utensil and wok pan stored wedged between wall and electrical pipping
Additional Comments
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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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
OUT
11 Food in good condition, safe, and unadulterated
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
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
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
37 Contamination prevented during food preparation, storage and display
