11: Rusted cans observed on rack. Pic moved to return can shelf.
13: Broccoli was stored in a box on top of a pan of raw chicken without protection
18: Wic is not holding at the proper temperature and items made today were cooling in the wic. These were still in the cooling process. They had been made within 2 hours of the inspection and were at 50 degrees. Pic moved to the working wic to rapid cool.
20: Chicken, noodles, milk were all out of proper temperature range in a ric and a wic. Embargoed all item estimated to be 20Lbs. Ric must be repaired if it is going to be used. Does not maintain correct temperatures.
21: Missing dates marks on food made yesterday in coolers. Embargoed 20 pounds of chicken
26: Peroxide stored by food items under table
26: Spray bottles without labels. Pic labeled items
31: Items that were cooling were covered with plastic wrap. Discussed proper cooling procedures with pic. Should use shallow uncovered metal pans whenever possible to cool foods
37: Missing sneeze guard over one section of hotline
41: Using scoop without handle in some bulk containers
45: Can opener dirty, using cardboard as lids and for surfaces
53: Damage to walls, floors, ceilings in kitchen. Pitted floors are Holding water. Sewage smell
Additional Comments
Used cooked salmon on sushi now Kenchen2233kc@gmail.com
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NO
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
NO
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
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
