4: Observed employee drinking beverage out of container with a straw but no lid as he was walking thur the cook line going a break ( CA) trained to put lid on the container.
6: Observed employee rinse hands at prep sink and went back to cook chicken ( CA) trained to wash hands at the habd sink with soap and use paper towel
13: Raw chicken on the stick in two door glass refrigerator on cook line next to cook sweet and sour chicken and vegetables ( CA) removed raw chicken
18: Sweet and sour chicken cooling at room temperature reading at 77F. PIC stated it only been there for an hour. It were still, there over a hour later and it was reading at 74 F. (CA) Had them to reheat to 165 F and start process over. Trained on proper cooling process
20: Raw eggs sitting outat room temperature on shelf on cook linereading at 67 F ( CA) embargo
35: 1200-23-01-.03(5)(a)7. Seasonings and sauce on cart in front of wok are not labeled and the ones that are labeled is mislabeled
42: 1200-23-01-.04(9)(c)1. Storing knife inbetween equipment on cook line
45: 1200-23-01-.04(1) Using damage wooden bowl on cook line
47: 1200-23-01-.04(6)(a)1.(iii) Blade of can opener and holder is extremely drity
Additional Comments
Follow up in ten days
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
