22: TPHC policy is followed and properly used, but no copy of policy is available on site. Corrective Action: policy written out at time of isnpection.
26: Itch spray stored on top of prep cooler. Corrective Action: moved to proper storage aresa.
26: Blue spray bottle under cook line has no label. Corrective Action: labeled by person in charge
37: Personal cell phone devices stored on food contact surfaces,
37: Personal drinks stored above prep coolers at time of inspection
39: Wiping cloths stored on counter used for wipng tables, and not stored in sanitizer bucket.
41: In use knife stored in crevice of prep cooler
41: Ice cream scoop and rice scoop stored in room temp standing water,
Additional Comments
Discuss proper hand washing frequency. Proper usage of wiping cloths. Discuss using sanitizer for cutting boards and making sure it dries properly. Discussed they should be sanitized at least every 4 hours. Discussed methods of ensuring dumpster doors stay open. No preparation done out side but soy sauce is stored in outdoor area under roof in impermeable container. Discussed protection of food in walk in freezer from ice, discussed flipping single service items face down when not in use and not in containers. Hui Lin
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
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
NO
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
OUT
22 Time as a public health control: procedures and records
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
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
37 Contamination prevented during food preparation, storage and display