7: Observed employee handling ready to eat sprouts with bare hands. // CA: trained on proper glove use and sprouts were discarded. embargoed 1.5 lbs.
13: Raw fish stored above ready to eat vegetables in 3-door reach in cooler. Raw beef stored above sprouts and carrots in walk in cooler. // CA: trained and items were moved for proper storage.
20: Sprouts in prep cooler by dish area @ 49°F. Person in charge states they were prepped 2.5 hours ago. // CA: moved to walk in cooler to bring down to proper cold holding temperature of 41°F or below.
20: Raw meats in 3-door reach in cooler above 41°F. Person in charge states they have been going in and out of cooler a lot. // CA: had person in charge move all tcs food items that were out of temperature to walk in cooler to bring down to proper cold holding temperature of 41°F or below.
20: Cooked tofu sitting on prep cooler @ 73°F. Person in charge says they were Prepped and placed on cooler 2.5 hours ago for easy service. // CA: trained and had them moved inside prep cooler to bring down to proper cold holding temperature of 41°F or below.
31: Cooling items directly after preparing them in top of prep cooler, which the lid gets left open when they are busy, keeping food from being able to cool properly.
41: In-use rice scoops stored in room temperature, standing water.
49: No back-flow preventer on water spout with hose attached to it on prep sink by grill.
57: “No smoking” signs not posted on outside of all doors that open to the outside.
Additional Comments
No comments
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
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
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
NA
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
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
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
31 Proper cooling methods used; adequate equipment for temperature control
