1: Due to several priority item violations noted owner does not have managerial control of restaurant.
8: Upon arrival sponge and container stored in sink located in the back of the kitchen on the same side as frig/ric. Owner removed and stored properly.
13: Plastic wrapped cooked rice stored with plastic wrapped raw chicken in ric. This items that were stored in a white plastic tub were stored above sauces not proptected. Discussed proper storage of rte and raw animal food in coolers.
14: Container full of utensils and knives on prep table with food debri on them. I asked owner if they were dirty or clean, and she stated clean. Discussed proper cleaning of knives and utensils with owner. Items were placed back at 3 comps sink to be cleaned.
19: Cooked vegtable ric sitting out in plastic container from last not with a spatula stored on top in kitchen area. Embargoed rice.
20: Half and half sitting out on prep table across from grill at room temperature. Embargoed.
21: Cooked chicken not date marked. Cooked and frozen on Saturday then removed today and stored in ric. Discussed date marking. Embargoed. Chicken. Stored with raw items.
26: In use container of sanitizer for dish machine stored with cutting boards and bowels. Owner properly stored sanitizer away from bowls and cuttin boards.
35: White substances in tubs located in kitchen not labeled.
37: Several employee drinks stored throughout front, kitchen, and in stand up frig. Employee food stored with food for establishment in stand up frig.
43: To go container used as scoop for sauces in kitchen.
45: Couple tables covered in kitchen dirty.
45: Short bleneder container extremely damaged but in use.
46: Faucet at 3 comp sink leaking water in different areas.
55: Permit not posted.
Additional Comments
Providing applicable fact sheets to operator regarding observed priority item violations. Discussed implementing a Food Safety Plan (FEP) in order to obtain active managerial control over repeated priority item violations. Advised operator I was available to assist with developing the FSP. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
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
OUT
8 Handwashing sinks properly supplied and adequate
COSRepeat
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
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
21 Proper date marking and disposition
COS
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
