14: Three comp sink set up and sanitizing well had 0 ppm reading of Cl2.
Additional Comments
Received complaint from client that establishment drops food on the floor after it has been cooked and will recook it. If a customer returns food to the kitchen, kitchen staff will rinse off food and reserve it to the public. Establishment will defrost food in the sun before they clean it in the sink. They use hot water to defrost food as well instead of cold water for the rush. Also, use expired products so as not to lose money per general manager. Client claims that restaurant refuses to accommodate guest with Allergan issues despite having items in kitchen to accommod. Discussed with the person in charge what do they do when they drop food on the floor in the kitchen area. Person in charge said they immediately throw it away. Discussed with the person in charge how they thaw their frozen food. Person in charge stated they placed the frozen food from the walk-in freezer to the walk-in cooler or they place it under cold running water. Discussed with person in charge what do they do with expired products. Person in charge said they remove it from stock and send it back to vendor even if it’s going to expire within a few days or a week they still pull the product and send it back to the vendor. Discussed with person in charge how they accommodate guest with allergens. He said that they can accommodate anyone except for someone with a shellfish allergy. He stated that they cook food in separate oil that hasn’t been contaminated with shellfish and cooks it completely separate away everything else. Discussed with person in charge what do they do if food is returned from a customer in the restaurant. Person in charge stated that they will throw it away before it gets back to the kitchen or if the food is cooked incorrectly with how it was cooked they take it back to the cook in the back the cook will look and figure out what has happened then re-cook a new order and then that food is on the way
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
