8: No soap in back hand sink. Corrective Action: stocked by employee.
13: Raw chicken stored over cooked chicken in walk in cooler. Corrective Action: moved to proper storage level.
21: No date marking on noodle cooked 3 days ago in walk in cooler. Also no date marking on cooked rice placed in tall, reach in freezer. Corrective Action: trained in proper date marking. Food date marked by employee.
26: Cough syrup stored over prep cooler. Corrective Action: moved to proper storage area.
37: Personal drink stored on prep table
37: Bag of frozen fish stored in bag on floor
37: Pears stored in box on floor
37: Personal cellphone stored on prep surfaces.
39: Wet wiping cloths stored on prep surfaces and not sanitizer bucket
41: Wisk stored in standing water for tempura batter.
41: Ice scoop stored with handle in ice.
47: Heavy ice build up in reach in freezer
53: Food debris build up on floor of walk in cooler and Under equipment.
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Additional Comments
Sushi cooler thermometer may be broken. Reviewed and discussed proper test strip usage, as there was some confusion between types. Chlorine test strips are for the low temperature dish machine or sanitizer buckets using bleach; QA/QAC test strips are used for the 3 compartment dispenser sanitizer. Reviewed proper labeling of product put into unoriginal packaging or bulk product.
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
OUT
13 Food separated and protected
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
IN
22 Time as a public health control: procedures and records
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean