4: 1200-23-01-.02(4)(a)1. Employee seen drinking from can in kitchen. Corrective Action: Employee was trained and PIC was made aware
8: 1200-23-01-.05(2)(e)1.(i) Hand sink at front line is blocked, not accessible. Corrective Action: PIC cleared area
20: 1200-23-01-.03(5)(a)6. Spicy tuna mixture that has been in Prep Cooler 1 for 2 hours is at 53F
Corrective Action: PIC cooled with ice bags and top cover to cooler was placed back onto the cooler
22: Cooked edamame and cooked brussel sprouts are stored in containers at room temperature on the grill line without temperature control, they are brought out from the Walk-in Cooler
Brussel sprouts have ben sitting out for an hour and temped at 63F
Corrective Action: added these items to existing Time as a Public Health Control policy
50: 1200-23-01-.05(4)(c) Hand sink near the grill is leaking wastewater onto floor
53: Observed build-up of black residue on the walls in dish area
Additional Comments
Raw fish from KGI Inspection conducted with Nicole
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
