4: 1200-23-01-.02(4)(a)1. Kitchen employee observed drinking from a cup with no lid and no straw then going back to work without washing his hands. CA- Discussed the violation with the PIC and the employee.
4: 1200-23-01-.02(4)(a)1. Kitchen employee observed drinking from a cup with no lid and no straw then going back to work without washing his hands. CA- Discussed the violation with the PIC and the employee.
20: 1200-23-01-.03(5)(a)6. Two containers of milk in the first reach in cooler are both 49 degrees. CA- Milk was discarded.
20: 1200-23-01-.03(5)(a)6. Two containers of milk in the first reach in cooler are both 49 degrees. CA- Milk was discarded.
21: 1200-23-01-.03(5)(a)7. No date mark on two containers of milk opened either yesterday or the day before yesterday. CA- Discussed proper date marking with the PIC and the milk was discarded.
21: 1200-23-01-.03(5)(a)7. No date mark on two containers of milk opened either yesterday or the day before yesterday. CA- Discussed proper date marking with the PIC and the milk was discarded.
33: 1200-23-01-.03(5)(a)3. Frozen meat is thawing in the sushi sink.
33: 1200-23-01-.03(5)(a)3. Frozen meat is thawing in the sushi sink.
47: 1200-23-01-.04(6)(a)1.(iii) Inside the reach in freezer is dirty.
47: 1200-23-01-.04(6)(a)1.(iii) Inside the reach in freezer is dirty.
51: Restroom floors are dirty/stained and the men’s restroom walls are damaged. The men’s restroom door is not self-closing.
51: Restroom floors are dirty/stained and the men’s restroom walls are damaged. The men’s restroom door is not self-closing.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
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
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
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NO
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NO
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
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
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
21 Proper date marking and disposition
COS
Observations
OUT
21 Proper date marking and disposition
COS
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
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
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, 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
NA
27 Compliance with variance, specialized process, and HACCP plan
