1: 1200-23-01-.02(1)(c) The PIC has knowlege, but does not have active control over the establshment based on the observed no bare hand contact, food out of temperature in cooler, raw chicken stored above ready to eat food, and unlabeled chemical bottles. CA: discussed with manager all the critical violations.
7: 1200-23-01-.03(3)(a)1.(ii) Employee cutting Cucumber for sushi with bare hands. CA: dicussed with manager.
13: 1200-23-01-.03(3)(b)1. Raw chicken store above avocados in beer walk in cooler. CA: raw chicken was moved to another coler.
20: 1200-23-01-.03(5)(a)6. Raw shrimps in beer walk in cooler at 58 F. CA: shrimps were moved to another cooler.
20: 1200-23-01-.03(5)(a)6. Raw shrimps at 63 F and 48 F in top prep cooler. CA: items were moved to walk in cooler.
26: 1200-23-01-.07(1) Bottle with soap with wrong label. CA: relabeled during inspection.
26: 1200-23-01-.07(1) Spray bottle with chemical not labeled on shelf in dish wash area. CA: bottle was labeled during inspection
37: 1200-23-01-.03(3)(b)1. Personal plastic water bottle stored in prep cooler with customers food.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloth stored on prep tables in the kitchen.
41: 1200-23-01-.04(6)(b)1.iv Scoop and spoons stored in standing water on cook line.
45: 1200-23-01-.04(1) Usin plastic container without handle to scoop vinegar.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
COS
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
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
COS
Observations
OUT
20 Proper cold holding temperatures
COS
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
