6: Employee rinse hands at 3 compartment sink. Please wash hands at hand sink ONLY. SOAP must be used because employee did not use soap. He then put on gloves to continue to fry chicken
13: Raw shrimp stored over noodles. Raw chicken stored over buckets of sushi ginger. Raw beef stored over rice seasoning. This food is stored in the walk in cooler.
20: Container of Broccoli and container of lettuce was sitting on counter. Leafy greens has to be hot held or cold held.
21: Chopped onion that was chopped on Sunday was not date marked. Cooked egg rolls that was not cooked today was not date marked.
35: Unlabeled containers of food. (Shrimp,chicken ,sauces,onions,carrots ,lettuce ,broccoli ,frozen seaweed ,frozen ribs in ziplock bags)
37: Uncovered can of bamboo slice and water Chestnut slice.
38: Employee is not wearing a hair restraint while removing food from fryer and placing food in to-go plate.
39: Wiping cloth is sitting on counter next to soups. Please place wiping cloth in sanitizer bucket.
47: Grease build up on side of fryers.
52: Dumpster Sliding doors are open. Please keep door closed at all times.
Additional Comments
I am conducting another routine inspection because i could not complete following up after the 10th day due to a storm that knocked the power out in the Bartlett area.
Establishment could not locate their food thermometer. I explained to person in charge that establishment must have a food thermometer in order to cool down food the correct 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
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
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
IN
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
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
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
