7: 1200-23-01-.03(3)(a)1.(ii) Employee observed peeling hard boiled eggs (to be soaked with bare hands. CA: trained employees and Person in charge, gloves needed when handling ready-to-eat foods, egg discarded
12: 1200-23-01-.03(4)(b)8.(i) Shell-shock tags from previous orders not available, only tags from boxes currently in use in walk-in cooler. CA: trained Person in charge to keep the tags moving forward, must be kept for at least 90 day, need to be organized in chronological order, date of last oyster sold written on the tag. A follow-up will be conducted within 10 days to check shellstock tags
13: 1200-23-01-.03(3)(b)1. Raw bacon stored on top shelf of prep cooler 1 and above miso paste in walk-in cooler. CA: Bacon moved to appropriate shelves
33: 1200-23-01-.03(5)(a)3. Frozen chicken thawing at room temperature under prep table. Container of frozen sausages thawing on cart next to prep cooler 1
57:
Additional Comments
Ayaskerim.aroi@gmail.com
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
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
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
OUT
12 Required records available: shell stock tags, parasite destruction
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
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
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
