6: Employee place gloves on hands to handle food without washing hands. There is no soap at te establishment except in restroom. ( CA) had owner to send employee to store to get soapin the meantime, I use and had them to use dish detergent to wash hands
8: No soap at either hand sink to wash hands in the kitchen above arrival.
19: White rice upfront serving area reading at 120 F. Must be 135 F or above ( CA) Employee said it was unplugged when she came in. So, she plug it back up about two hours ago. Embargo
20: Bean sprouts sitting out at room temperature on table nextto prep cooler not under any method tokerpcold. Reading at 45F ( CA) trained that all temperature control food must be held at 41 F or below or 135 F or above. Move to refrigeration
20: Cut cabbage sitting out at room temperature in a pan on table by prep cooler reading at 59 F ( CA) must read 41 F or below and embargo
21: Cook beef in three door freezer with no date mark ( CA) pic had date but on product and I trained on date mark when cook and freezer and the thaw and used by date
21: No date mark on cook shrimp in two door refrigerator ( CA) place date on product
21: Cook tofu that was cook on Friday inside of prep cooler has no date mark ( CA) trained and had them to date mark it
34: 1200-23-01-.04(2)(d)9. Probe thermometer has low battery. Can not get a read on it
37: 1200-23-01-.03(3)(b)1. Open bottle water with seal broken at serving area upfront
39: 1200-23-01-.03(3)(d)4. We cloth bucket stored on the floor on cook line
39: 1200-23-01-.03(3)(d)4. No sanitizer reading in wipe cloth bucket
53: 1200-23-01-.06(5)(b)1. Lining rack with cardboard boxes
53: 1200-23-01-.06(5)(b)1. Lining shelf with aluminum foil with aluminum foil. Changing once a week
Additional Comments
Followup will be 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
OUT
8 Handwashing sinks properly supplied and adequate
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
IN
13 Food separated and protected
Compliant
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
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
