1: A lot of priority item violation, i will resend fact sheets
8: Hand washing sink blocked by soy sauce gallons, and there are no hot watwer at all on the hot water faucet.
13: Raw chicken was stored right beside the cooked chicken sweet and sour bucket
18: Pasta and sweet and sour chicken nuggets , was cooked more than 2 hours and half like the pic mentioned and the temperature was not 70°yet when i temp it it was 81° adviced the pic to move them in smaller bans and move them immediately in the wic to cool them down fast .and explained the proper cooling method.
20: At makeline ric in the front of the grill there was a big piece of steak was temperature 60° , pic mentioned that they left like 3 hours ago while they were cutting the steak, cos by emborged it , it was around 2 bounds .
31: Cooling methods for pasta and chicken sweat and sour was wrong, they left the food without ice bags or ice badddles on the preparation table.
35: Container of rice not labeled.
37: Storage of vegetables on wic in a grocery plastic bags.
39: Wipe clothes was out of sani bucket.
41: Kinfes and forks stand on the make line between food items.
43: Single serving containers plates not stored up side down.
48: Hot water is not working.
53: Flooring all over the kitchen area are dirty.
Additional Comments
Due to alot of priority items violations, follow up inspection will be performed within 10 days to ensure that all the priority items violations has been corrected. Also a warning letter will be issued due to repetitive violations in two consecutive inspections.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
Repeat
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Repeat
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
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
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
35 Food properly labeled; original container, required records available
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean
