1: Due to high amount of priority violations, managerial control needs improvement.
6: Onserved employee handle bags of frozen raw food with gloves on than handled cooked noodles with same gloves without washing hands and getting new gloves.
6: Observed cook change tasks numerous times such as handling raw foods without washing hands before resuming food prep.
13: Raw unsealed chicken stored above open container of imsealed vegetables in lower ric.
14: Observed employee wash bowl, rinse and never ised sanitizer before storing with clean bowls. Cos by discussing proper wash, rinse and sanitize.
20: Shell eggs sitting out on cart by grill not stored in 41 degree setting.
20: Pork bones with meat to be used in broth sitting out unattended. Cos by discading.
33: Thawing chicken and beef in igloo that is sitting out at room temp.
35: Various containers of sugar, msg and spoces are labeled only in thai. Should be thai and English.
37: Bag of onions stored on floor.
41: Rice scoops stored in standing room temp water.
43: To go containers not stored upside down.
44: Employee observed at his work station handling personal drink and resuming food prep without changing gloves.
48: No cold water on hand sink on right side of wok.
Additional Comments
Discussed implementing a Food Saftey Plan in order to obtain active managerial control over repeated Priority items. Advised operator I was available to assist with developing the FSP
I will return within 10 days to verify all priority violations have been corrected.
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
OUT
6 Hands clean and properly washed
Observations
OUT
6 Hands clean and properly washed
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
OUT
13 Food separated and protected
COSRepeat
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
COS
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
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
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
44 Gloves used properly
Observations
OUT
48 Hot and cold water available; adequate pressure
