20: Reach in cooler by grill not in temp. Diced tofu and shrimp out of temp. Thrown out during inspection. Walk in freezer was not working at time of inspection. Owner stated that it was not working this morning when he got here. Employee stated that it was not working last night at closing. Repair person has been called to be here today around 4pm.
34: No thermometer in chest freezer
35: Squeeze bottles on hibach carts and by grill not labeled
37: Employees keys and cell phone stored on shelf with spices and plates
39: Wiping clothes left laying around on several prep tables not stored in sanitizing solution
42: Glasses stacked wet on shelf at servers station
45: Severely grooved cutting boards through out kitchen
47: Inside of microwave dirty
53: Water standing on floor under equipment in kitchen
Additional Comments
All thrown out of walk in freezer due to having thawed and being out of temperature. See list that follows: Fish eggs 7.5 lbs, Octupus salad 6lbs, crawfish 6lbs, squid 1lbs, white tuna 1lbs, smoked salmon 10lbs, salmon 30lbs, red snapper 1lbs, tuna 2lbs, Ebi Shrimp 5lbs, soft shell crab 3lbs, coconut shrimp 10lbs, Breaded oysters 6lbs, Soba noodles 5lbs, chicken nuggets 10lbs, French fries 15lbs, ice cream 5 gallons, 6 cases of ice cream cups, crab raggons 20lbs, 3 Tennessee cheese cakes. Several items still frozen on the lower shelves in freezer. Those items moved to walk in cooler to help keep cold longer. Walk in freezer air temperature is 70.
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
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
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
OUT
20 Proper cold holding temperatures
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
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
