1: Lack of cold holding an cooling knowledge during inspection. Hand outs given and follow up required to ensure proper compliance.
2: Employee illness policy not posted on site. Corrective Action: Policy given and reviewed.
6: Hand sink not stocked with paper towels and employees use rags. Corrective Action: trained that Disposable paper must be used in handwashing and napkins used in meantime.
8: Employee went from cleaning to beginning food prep. Corrective Action:Discussed that gloves should be removed, hands washed, and gloves replaced when changing tasks. Employee washed hands.
12: Invoices not on site during inspection to verify sushi grade ingredients. Corrective Action: trained that product must be able to be verified to be eaten raw. Follow up required to ensure compliance. But if no sufficient proof is provided, food will be embargoed for use in restaurant and will no longer allowed to serve until proof is given.
31: Improper cooling method for chicken in prep cooler at time of inspection. The cooked chicken is at 64F and has been cooling since 12PM (4 hours ago). Discussed that current method would not allow chicken to cool to 41F in time.
34: No probe thermometer on site.
37: Packaged rice stored on floor.
56: Old inspection report posted,
Additional Comments
Advisory on menu but discussed ensuring next print is more easily understood as some named bowls do not have asterisk.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
OUT
6 Hands clean and properly washed
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
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
OUT
12 Required records available: shell stock tags, parasite destruction
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
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
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
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
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
