31: Ensure the chicken under the cool down menu are not wrapped during the cooling down process.
33: Observed raw frozen fish sitting out to unthaw. Educate employees on the proper ways to unthaw food items.
Ex. Place item under running water, place in walk in cooler.
35: Observed several large bins in the kitchen are and bins inside the walk in cooler without the proper label.
Observed bottled items in the sushi area without labels.
All containers and bottles must be properly labeled.
36: Observed gnats present near the soy sauce and in the back storage area.
37: Observed a variety of meat stacked on top of one another in the walk in cooler. Items in the walk in cooler can be stored as followed: RTE, fish, beef, pork, chicken.
Observed personal items (cups and phones) stored near the sauces and in the kitchen cooking area.
39: Observed dish rags on the avocados. Rags must be in a sanitizing bucket.
41: Observed the ice scoop stored improperly. Ice scoop should be stored upright in the proper bin.
44: Observed employees switching tasks without washing their hands. Educate employees on the importance of washing their hands and putting on a new set of gloves when switching tasks.
45: Observed several cutting boards that need to be replaced due to deep grooves present. Replace cutting boards.
51: Observed several full waste bins inside the womens restroom. Provide waste bins with lid(s) in the womens restroom to dispose of sanitary products properly.
52: Observed worn furniture in the front of the building. Furniture and trash should not be present in the garbage area or front of the restaurant.
53: The floors are the kitchen are extremely wet. Clean and dry the floors.
54: Dirty ceiling tiles and lights out in the kitchen area.
Additional Comments
No comments
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
IN
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
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
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
