13: Raw chicken stored over raw beef. Raw shrimp stored over noodles and bread in CES 4 door cooler.
33: Raw boxes of chicken was sitting on counter thawing. Please place frozen food in refrigerator or under cold running water to thaw. Do not submerge food in water to thaw.
35: Different type of sauces are inside soy sauce containers. Please label sauces.
36: Fruit flies present in dry storage area.
39: Wiping cloth sitting on cutting board. Please place in sanitizer bucket.
45: Free standing water in cold holding table #1. Please clean bottom shelf.
53: Floor tile damage. Water on floor in walk in cooler and prep area.
54: Light shields are missing under ventilation hood. The lights that are missing a shield are not properly working. Please repair.
Additional Comments
Please store raw food according to cooking temperatures. The higher the cooking temperature the lower it goes in the (refrigerator)
I observed strainer filled with stir fry chicken sitting above pot filler. The temperature of the chicken was 124 degrees F. When i asked PIC why is chicken still sitting here he replied: they cook chicken,then let the oil drip, then recook it again then place it on buffet line. I took a temperature of the reheated chicken and the temperature was 170 degrees F.
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COS
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
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
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
