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6: Observed employee enter kitchen and start to handle foods in refrigerator but did not wash hands first.
Corrective Action: explained proper hand washing procedures
13: Raw chicken in walk in cooler observed on shelf above seafood , pork, fish. Raw eggs in prep cooler were stored above milk.
Corrective Action: Person in charge moved items.
14: Employee only rinsed aluminum tray that had raw fish before hand and set tray on top of other trays that were clean. Corrective Action: trained proper ware-washing procedure.
19: Cooked beef on prep table temperature at 108F Person in charge states the beef was to be reheated to be put on steam well. Corrective Action: embargoed
22: Sushi held under time control policy exceeded the 4 hour limit, there policy states that it is to be held between the hours of 11-3PM and the sushi was observed passed the 3:00 hour mark. And being held in the unused dining area that did not have lighting. Employees hid sushi in the unused dining area to save for after 3PM. Corrective Action: embargoed and discussed proper time control policy procedures. A follow up will be conducted.
26: Observed 3 chemical spray bottles without labels
Corrective Action: Person in charge labeled bottles.
35: White powder in ketchup cans are unproperly labeled.
36: Back door has large gap opening in between screen door and door jam.
37: Several boxes of produce stored on floor of walk-in cooler
37: Employee drink stored on prep table. Employee cellphone stored on prep table
39: Soiled wet wiping cloth stored on prep table.
53: Floors are dirty throughout kitchen and in freezer.
53: Cardboard on majority of flooring in kitchen and walk-ins.
53: Hood exhaust in kitchen has excessive grease build up, needs to be cleaned.
54: Light shield missing in produce storage area.
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