13: Observed a container of raw beef patties stored above dressings and condiments in Prep Cooler 2
Corrective Action: PIC placed ready-to-eat food above the raw beef
21: Observed a container of house made mayo with egg yolks and anchovies in the Walk-in Cooler with a date label of 3/21; today is 4/3
Corrective Action: embargo container of mayo
21: House made mayo with egg yolks and anchovies in Low Boy Cooler 1 has a date label of 3/21; today is 4/3
Corrective Action: trained PIC and employee on date marking for house made condiments and embargoed container of mayo
23: The consumer advisory is posted on the menus and is indicated next to the sushi items that are served raw, but the asterisk is not placed next to the lamb chop that is also offered less than well done
Corrective Action: PIC reprinted the menus during the inspection with the asterisk listed next to the lamb chop
27: Establishment has vacuum sealed raw chicken scraps, carrot hot sauce, ragu, and fish filets without an approved HACCP plan.
Corrective Action: embargo vacuum sealed fish filets
Corrective Action: PIC stated that the other vacuum sealed foods are used as test items for the staff to create the menu with, so those items were moved into a designated “test only” container in Reach-in Freezer 1
27: Observed vacuum sealed pickles in Walk-in Cooler that PIC said are not being used as test items
Corrective Action: embargo 5 lbs
41: The entire plastic bowl that is used as a scoop is submerged in the flour product
46: No Qa test strips available
Additional Comments
#27 is a repeated violation, and a corrective action plan was discussed with the PIC and head chef
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
IN
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
