2: Employee illness policy not on site, additional one given to employee at time of inspection and reviewed.
8: Mop in sink basin of hand sink near microwave. Corrective Action: removed and discussed hand sinks are for hands only
8: Hand sink next to prep sink in middle of room is hard to access due to boxed wok grill. Corrective Action: discussed moving to allow to be more accessible. Box slid.
8: No paper towel in front hand sink at time of inspection. Corrective Action: stocked by employee
14: Employee did not initially know how to set up 3 compartment sink. Corrective Action: trained employee and handout given for proper ware washing.
20: Improper cold holding at time of inspection in prep cooler with sausage at 44F and . Most likely due to high panning of food and leaving hood open. Follow up needed to ensure proper compliance or repair of needed. Placed here less than an hour and half ago. Food rearranged and cooled back down to proper temperature before end of inspection.
26: Stainless steel liquid cleaner stored over condiments next to microwave. Corrective Action: moved cleaner to chemical storage area.
33: Shrimp thawing in 3 compartment sink without cold running water,
34: No probe thermometer on site.
36: Back exit door left open and screen is not completey pest proof at time of inspection.
37: Some food in reach in freezer not stored in container or wrapped, leading to ice covering product.
37: No cover on bags of rice or powder product in dry storage. Neither are they placed in container besides original packaging
37: Personal drink stored on food prep surfaces and over customer food in unapproved container.
39: Some wiping cloths stored on prep surfaces instead of sanitizer bucket,
46: No chlorine test strips on site.
47: Hood vent system has heavy grease build up.
49: Prep sink is currently not draining at time of inspection.
53: Some dust build up on shelving as well food debris a
under cooking and cooling equipment.
55: Permit not yet paid for.
Additional Comments
Follow up required to ensure all critical items remain corrected and facility is in compliance. Change of ownership permit filled out and check received for permit payment
Reviewed and discussed proper cooling methods and time frames as some food was left out on counter for 3 hours and were not going to cool quickly enough if they were not moved to reach in coolers. Hand out will be emailed for cooling.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
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
NA
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
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
