1: Due to high amount of priority violations, managerial control needs improvement. Cos by me sending fact sheets.
6: Observed employee wash hands in three comp sink. Cos by discussing proper hand washing is to be done in hand sinks.
8: Rear hand sink is blocked. Cos by pic removing buckets.
13: Cooked general tso chicken stored inside of card board boxes in wic. Cos by having pic remove from boxes.
13: Raw beef uncovered stored directly above uncovered pan of general tso chicken in small ric. Cos by pic relocating beef.
19: General tso chicken sitting in fryer basket. Cos by discarding.
20: Box of egg rolls sitting out unattended. Cos by discarding
35: Bins of flour, sugar, msg, etc are not labeled.
37: Storing food in thank you plastic bags
37: Using round plastic cup in rice steamer.
Additional Comments
Provided applicable fact sheets to operator regarding observed Priority Items
Discussed implementing a Food Saftey Plan in order to obtain active managerial control o ver repeated Priority items. Advised operator I was available to assist with developing the RCP
Liangmeidong@gmail.com
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
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
COSRepeat
Observations
NO
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
COS
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
OUT
13 Food separated and protected
COS
Observations
OUT
13 Food separated and protected
COS
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
NO
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display