13: 1200-23-01-.03(3)(b)1. Storing plantains and bags of fish breading next to hand sink. Water splashing on product. CA: moved and discussed splash guards at hand sink.
14: 1200-23-01-.04(6)(a)1. Raw chicken inside mixer when owner states it was cleaned . Cleaned with spray hose with water. CA discussed washing it with soap, rinsing with water, and sanitizing with Cl- on the inside and outside.
19: 1200-23-01-.03(5)(a)6. Sushi rice @ 74F. Not using time and no variance. CA: discussed using time as a control. Emb 3#.
19: 1200-23-01-.03(5)(a)6. See list for rice, noodles, reading below 135F CA: removed and discarded. Discussed proper holding temp and using time as a control.
20: 1200-23-01-.03(5)(a)6. Sushi with crab reading 44F . CA: discussed proper holding temp and using time as a control. Removed.
21: 1200-23-01-.03(5)(a)7. Precooked chicken for sweet n sour chicken cooked 11/27 not date marked and egg rolls made too. CA: discussed proper date marking and how todate mark when frozen.
33: 1200-23-01-.03(5)(a)3. Thawing crab meat on speed rack in prep area next ti Walk in cooler
34: 1200-23-01-.04(2)(d)9. No thermometer in ice cream freezer
37: 1200-23-01-.03(3)(b)1. Personal drink w/ lid and straw on prep table next tea.
37: 1200-23-01-.03(3)(b)1. Uncovered container of shrimp in Walk in cooler .
39: 1200-23-01-.03(3)(d)4. 0ppm bleach in sani bucket and wet towels not in sani solution, on prep table.
45: 1200-23-01-.04(1) Using bowl to scoop cooked rice
45: 1200-23-01-.04(1) Build up on rice cooker and pans
47: 1200-23-01-.04(6)(a)1.(iii) Excessive grease on prep tables and on cookline equipment.
50: 1200-23-01-.05(4)(c) Clogged drain @ hand sink by Walk in cooler
53: 1200-23-01-.06(5)(b)1. Excessive build up on floors, walls and hood throughout kitchen.
Additional Comments
Complaint: food on bar is cold and not in temperature. Action: restaurant is no longer using their time in lieu of temp policy. Several items on the barbwere out of temperature. Reviewed the old time policy. The only item on the time policy on hand was sushi, not the items on the buffet.
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
NO
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
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
21 Proper date marking and disposition
COS
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
IN
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
33 Approved thawing methods used
COS
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
COS
Observations
OUT
37 Contamination prevented during food preparation, storage and display
COS
Observations
OUT
39 Wiping cloths; properly used and stored
COS
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Repeat
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
