6: Observed employee wash hands with gloves on. Place a new gloves on and handle food. ( CA) trained to not wash hands with gloves on. Had him to rewash hands.
14: Observed employee only wash and rinse pot with no sink set up at three compartment sink ( CA) trained on proper washing
14: No sanitizer reading at plate in dish machine reading at 0ppm of chlorine ( CA) call to service. In the meantime wash dishes at the three compartment sink
20: Raw shrimp in reach in cooler across from stove on cook line reading at 45 F. PIC stated it came from thewalk in and placein prep cooler an hour ago. No prep aws done on theproduct stated by PIC. ( CA) had him to place in another cooler
21: Have cook vegetables in container in walk in cooler and cook meats with no date mark ( CA) trained on date mark and date product
22: Establishment has chart that states sushi rice, cook time, time in 11:00 AM, time out 3:00 PM, start time 5:00-9:00. The time is 3:22 pm. The sushi rice is still there.( trained on TPHC CA) embargo 2 lbs
34: 1200-23-01-.04(2)(d)9. No probe thermometer available to check food temperature
36: 1200-23-01-.05(5)(k) Live roach crawling on the floor on cook line
36: 1200-23-01-.05(5)(k) Live roaches in unused refrigerator in kitchen
37: 1200-23-01-.03(3)(b)1. Food stored on the near back door snd bags of ice on the floor in walk in freezer
37: 1200-23-01-.03(3)(b)1. Bottle water with seal broken throughout kitchen and not full
41: 1200-23-01-.04(6)(b)1.iv Handle of scoop touching ice at wait station
43: 1200-23-01-.04(9)(c)1. Single service items not inverted on shelf on cook line
45: Lining shelves with card board and aluminum foil throughout kitchen
45: Damaged lid top on container with seasoning on cook line
52: 1200-23-01-.05(5) Dumpster door open out side
53: 1200-23-01-.06(5)(b)1. Excessively buildup under cook line floor
53: 1200-23-01-.06(5)(a) Gasket damage on prep cooler near one eye stove in kitchen
Additional Comments
Follow up with in ten days
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
OUT
6 Hands clean and properly washed
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
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