13: 1200-23-01-.03(3)(b)1. Observed condensation drip onto sliced bok choy in walk-in cooler 1. Corrective Action: Person-in-charge sent employee to wash bok choy and provided a lid to cover the container from splash.
19: 1200-23-01-.03(5)(a)6. Observed cooked pork in warmer at 123F. Corrective Action: Person-in-charge turned up the heat of the warmer.
20: 1200-23-01-.03(5)(a)6. Cooked beef on prep cooler 2 at 47F. Cooked chicken on prep cooler 1 at 47F. Corrective Action: Person-in-charge instructed employees to close the lid more often.
Cut tomato in prep cooler 3 at 50F. Cooked pork in prep cooler 3 at 50F. Cooked shrimp in prep cooler 3 at 47F. Corrective Action: Person-in-charge put in a work order to have all coolers properly functioning at 41F or below.
21: 1200-23-01-.03(5)(a)7. Observed cooked tofu and shrimp, cooked shrimp, and cooked chicken wings in reach-in freezer 2 without a 24-hours date mark. Several cooked food items in chest freezer and walk-in freezer have not been labeled with cook dates. Sticky rice cooked and prepared on Monday does not have a date mark label. Corrective Action: Proper date marking was explained to Person-in-charge. Person-in-charge trained staff to label all foods cooked and kept on-site for longer than 24-hours.
34: 1200-23-01-.04(2)(d)9. Visible thermometer not provided at prep cooler 2 and several chest freezers.
-Person-in-charge says woks and tea cups are only washed with soap and rinsed. Spoke to Person-in-charge about properly washing, rinsing, and sanitizing all dishware.
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
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COSRepeat
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Repeat
Observations
OUT
21 Proper date marking and disposition
Repeat
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
34 Thermometers provided and accurate
Repeat
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
