13: Bowl of raw pork stored on a box of cream cheese in the walk in cooler. CA: pork removed from walk in cooler.
14: No sanitizer available for three compartment sink. CA: sanitizer for three compartment sink needs to be provided in 10 days.
20: Pork and sheep dumplings at 46-63F thawing at room temperature for one hour. CA: any dumplings over 41F embargoed and discussed proper thawing techniques with PIC.
20: Raw pork in outdoor walk in cooler at 47F at time of the inspection. CA: embargoed.
22: Have written policy posted, however sushi rice is not marked with cook time per written policy. CA: discussed proper marking as stated in the written TPHC policy.
37: Frozen food items stored in reach in freezer uncovered.
42: Large build up of powder on the clean dishes on the rolling rack shelf.
42: Tongs being stored improperly on the handle of the oven.
47: Rolling rack shelf has a major amount of built up food debris.
52: Dumpster doors are open and trash around dumpster on the ground.
53: Major amount of grease build up on the piping and walls of the cook line.
53: Area under three compartment sink has large amount of dirt build up.
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NA
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled