6: 1200-23-01-.02(3)(a) Employee was observed washing hands without hand soap. Corrective action, employee was trained.
8: 1200-23-01-.06(3)(a) There was no paper towel at hand washing sink beside exit door in the back. Corrective action, person in charge provided paper towel.
8: 1200-23-01-.06(3)(a) There was no hand soap at hand washing sink beside prep line. Corrective action, person in charge provided soap.
20: 1200-23-01-.03(5)(a)6. Sliced tomatoes in #2 prep cooler was above the fill line and temperature reads 48f. Corrective action, person in charge was told to reduce sliced tomatoes in #2 prep cooler.
22: 1200-23-01-.03(5)(a)9.(i)(I) Written policy was not being followed for sushi rice. There was no time tag on sushi rice according to time as a public health control policy. Corrective action, employee was trained. Time tag allows staff to remember to discard food that is being held at room temperature within 4 hours.
37: 1200-23-01-.03(3)(b)1. Emoloyee food stored on prep table in the kitchen
43: 1200-23-01-.04(9)(c)1. To go plates stored on counter above prep cooler were not upside down.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive grease build up above cooker in kitchen area
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
OUT
6 Hands clean and properly washed
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
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
IN
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
43 Single-use/single-service articles; properly stored, used
