6: Employee touch raw chicken with bare hands and use wipe cloth bucket to wash hands and then went to get oil to place in wok ( train to properly wash hnds and where to wash them
6: Employee wash hands at three compartment sink ( CA) train to use hand sink
7: Employee cutting cook chicken and touching it with bare hands ( CA) train to use gloves and embrago 5lbs
8: No hot water at hand sink in men restroom. Turn the hot water nob and nothing come out ( CA) must be repaired as soon as possible
13: Raw chicken on prep table stored next to broccoli ( CA) separeted raw chicken
14: Employee is washing dishes with no soap water set up at three compartment sink and no saintizer reading in sanitize sink. Reading at zero ppm of QA and chlorine ( CA) had them set up sink and rewash dishes. Must wash, rinse , sanitize , and air dry
20: Raw chicken sitting out at room temp 58 F. Have a large amount out not able to cook all at once ( CA ) had them to take to the walk in cooler and only bring out what they can use
21: Cook chicken in walk in cooler has a date 7/25. Items has pass the seven days date marking ( CA) embargo ( 75 lbs )and trained
21: Have cook food in upright freezer with date 20/1/21. I ask when it was cook, they stated Saturday which was 7/31/2021 ( CA) train on date marking and had them to correct it
26: Medication stored in glass refrigerator upfront near register by beverage and food ( CA) removed the medication
35: No labels on container of white powder substance in red container and other unidentified items on cook line
37: Cup of coffee sitting on top of lid with soup
39: Wet wipe cloth bucket stored on the floor
41: Utensil use to get out cook rice stored in standing water
42: knife stored in between prep cooler and prep table
45: Using container without handle to get out cook rice( white and brown )
47: Container next to equipment that cook the rice is extremely dirty with some type of white crystal substance in it
53: Excessive buildup on hood system
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Additional Comments
No comments
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
OUT
6 Hands clean and properly washed
Observations
OUT
6 Hands clean and properly washed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
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
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly 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
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
