4: Employee used serving spoon to taste test soup before attempting to place in bowl. Stopped employee before allowing spoon to be placed in soup. CA: PIC spoke with employee.
6: Employee observed washing hands in 3 compartment sink. CA: discussed with PIC.
7: Employee is touching leafy greens with bare hands to put in hot pot soup. CA: discussed with PIC.
8: Employee attempted to fill up pitcher with water using the handsink. CA: discussed with employee.
14: Employee only washing and rinsing dishes. No sanitization occurring.
14: Raw chicken rinsed in strainer bowl before being transferred to silver bowl. Raw strainer bowl then placed on top of clean strainer bowls. CA: discussed with PIC, strainer cleaned.
26: Uncovered box of detergent on shelf in kitchen. CA: discussed keeping container closed with PIC.
34: No visible thermometer in sushi prep cooler.
37: Cabbage being stored in the floor in kitchen.
37: Containers of radish being stored on the floor in the kitchen.
37: Personal drink (Sprite) being stored on prep table.
37: Trash bag being used as a lid.
41: Spatula stored in container of water beside rice cookers.
47: Bottom of the freezer is very dirty with food buildup.
47: Shelf next to fryer very dirty with food build up.
56: Most current inspection report not posted.
57: Must post no smoking sign on all entrance and exit doors.
Additional Comments
No comments
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
