14: 1200-23-01-.04(6)(a)1. Sanitizer at dish machine 0 ppm chlorine. Re-primed dish machine and sanitizer reading was >200 ppm chlorine. Have unit serviced as needed to provide appropriate [ ] of sanitizer.
19: 1200-23-01-.03(5)(a)6. Fried rice holding at 127*F at wait station. Must be held at 135*F or above.
22: 1200-23-01-.03(5)(a)9.(i)(I) Time not properly recorded for Sushi Rice held under time control according to written policy.
33: 1200-23-01-.03(5)(a)3. Frozen, TCS foods thawing at room temperature.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.
41: 1200-23-01-.04(6)(b)1.iv In use utensils stored in standing water.
46: 1200-23-01-.04(5)(a) Dish machine dirty inside. Adequate drain boards not provided for triple sink.
47: 1200-23-01-.04(6)(a)1.(iii) Some non-food contact surfaces dirty.
53: 1200-23-01-.06(5)(b)1. Walls/floors dirty behind/underneath equipment. Walls around triple sink not easily cleanable.
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
NO
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
13 Food separated and protected
Compliant
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
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
33 Approved thawing methods used
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
