6: Observed employees switch stations and tasks without washing their hands. Observed employees wash hands at the three compartment sink.
7: Observed employee dip into sauce with bare hands to scoop out sauce.
13: Observed metal bowl on top of uncovered food items at the prep station. Observed food items stacked on top of one another in the walk-in freezer without lids.
26: Observed an unlabeled spray bottle under the three compartment sink.
35: Observed several unlabeled bottles in the sushi, grill, and prep station areas. Unlabeled gray containers near the back hand sink in the kitchen.
37: Observed personal drink cans stored on the prep station near the three compartment sink.
Observed food bottles without lids in the prep cooler.
Observed large containers of food stored directly on the floor. Observed cases of food stored directly on the floor of the walk-in freezer. Observed food item stored in grocery bag in the walk-in freezer.
38: Observed employee handle food without the proper hair restraint.
39: Observed improperly stored wiping cloths on cutting board and grill station.
42: Observed improperly stored large metal bowls. Place them upside down.
51: Provide a waste bin with a lid for the womens restroom.
53: Observed dirty ceiling tiles and floors throughout the kitchen area.
Additional Comments
Due to priority violations, a follow-up is scheduled. Provided safe food donation brochure.
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
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
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
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
38 Personal cleanliness
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled