4: 1200-23-01-.02(4)(a)1. Observed employee eating in front of prep cooler 2 in kitchen prep area. Corrective Action: Person-in-charge trained employees to not eat in kitchen area.
6: 1200-23-01-.02(3)(a) Observed employee on the grill empty container of raw meat into wok, then cook and plate dish without washing his hands. Corrective Action: Person-in-charge trained employee.
13: 1200-23-01-.03(3)(b)1. Raw chicken in prep cooler 1 stored above cooked vegetables in prep cooler 1. Raw fish in reach-in cooler 3 stored above cooked items. Corrective Action: Person-in-charge rearranged the coolers to properly store food items.
19: 1200-23-01-.03(5)(a)6. Potatoes in warmer at 119F. Corrective Action: Person-in-charge increased the temperature of the warmer. Person-in-charge also reheated potatoes to 165F or above.
20: 1200-23-01-.03(5)(a)6. Observed cut cabbage stored on storage shelf next to grill at 51F. Corrective Action: Employee moved cabbage into prep cooler 1.
37: 1200-23-01-.03(3)(b)1. Observed container of raw beef stored Directly on the floor.
43: 1200-23-01-.04(9)(c)1. White to-go containers not stored inverted.
46: 1200-23-01-.04(5)(a) Establishment uses bleach but only has quarternary ammonia test strips.
Additional Comments
No comments
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
OUT
6 Hands clean and properly washed
COS
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
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
COS
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
37 Contamination prevented during food preparation, storage and display
COSRepeat
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
