13: Observed raw chicken stored above raw shrimp in walk in. Raw shrimp stored above and beside ready to eat foods (CA PIC moved raw seafood to bottom shelf)
14: Observed dirty plastic dish stored with clean dishes above three compartment sink( CA) container was removed from clean dishes
18: Sushi rice sitting out at room temperature at 81F was cooked and prepared at 12pm. This location does not use TPHC. Sushi rice is kept hot. PIC stated sushi rice was being cooled (CA embargoed 5lbs and trained on cooling)
34: No visible thermometer in prep cooler.
36: Back screen-door has large gap that can allow insects inside.
37: 1200-23-01-.03(3)(b)1. Observed open beverages on cook lines without lid or straw. Buckets of soy sauce stored on floor.
39: 1200-23-01-.03(3)(d)4. Observed wet cleaning cloth on prep table. Sanitizer bucket on floor.
42: Stacked pans on top of each other above three compartment sink while wet
45: Observed rusty knives stored on knife rack
47: Microwave walls dirty.
52: Garbage container doors open
57: No smoking sign not posted on back door
Additional Comments
All critical items must be corrected within 10 days.
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
NO
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
OUT
13 Food separated and protected
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
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
36 Insects, rodents, and animals not present
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
