13: Observed raw scallops stored on bottom shelf next to other foods such as cooked potatoes and nori butter. Corrective Action: store other non raw animal foods above.
14: 3 compartment sink sanitizer reading 100ppm. Corrective Action: drain and refill use cold water and sanitizer until reaches 200ppm.
14: Dish machine reading 0ppm Chlorine. Corrective Action: put in work order follow up required.
20: Tres leshes in walk in cooler made yesterday reading 75F. Corrective Action: embargo 1lb
20: Cooked beets on icebath in raw bar temp 47F. Corrective Action: train submerge icebath up to rim.
20: Main line cooler out of temperature with it and foods reading 50F or above. Corrective Action: put in work order to fix cooler, put all foods in ice bath to rapidly bring down temp and move into working cooler.
30: Establishment fermenting kimchi without Hazard Analysis and Critical Control Points Plan.
37: Personal drink stored on prep cooler.
46: No Quaternary test strips for the 3 compartment sink.
53: Fan inside walk in cooler excessively dirty with brown build up.
Additional Comments
Follow up 4pm.
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
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
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
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
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
30 Variance obtained for specialized processing methods
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean