1: Manager on duty did not have managerial control of kitchen based on the number of priority items marked.
4: Employee observed drinking from can, placed can on prep table and went back to cutting onions.
6: Employee cutting beef with bare hands went into walk in cooler grabbed raw fish to bake, also got chicken out of fryer and touched with hands. Never washing hands during this time
7: Employee removing egg tarts from muffin tin with bare hands after tarts have been cooked
11: Several cans stored on can rack with dented tops and bottoms with metal on metal
13: Pans of cooked food being left on table where beef is being cut. Onions being cut on same table where beef is being cut. Raw meat stored over produce in wic
20: Eggs used for fried rice stored in pan beside stove temped at 55 degrees
21: Several pans of chicken cooked 3/31 not datee
22: Sushi rice is not being timed out at all during inspection. Cook said it was cooked at 11am
33: Chicken and shrimp being thawed in sinks submerged in water but no water left running
34: No thermometer in chest freezer or small sushi cooler
35: Several containers and squeeze bottles by stove not labeled
36: 16 Fly strips hung from ceiling throughout kitchen
37: Box of chicken stored on floor in wif
39: Wiping cloth left laying on prep table with beef and onions being cut
41: Scoop handles down in rice, sugar and msg. Utensils being used for sushi and hibachi grill stored in room temperature dirty water.
42: Pans used for buffet stacked wet on table by reach in cooler
43: To go boxes turned up on top of chest freezer
45: Severely grooved cutting boards through out kitchen
47: Food debris built up on shelves through out kitchen and walk in cooler
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
OUT
11 Food in good condition, safe, and unadulterated
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
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
42 Utensils, equipment and linens; properly stored, dried, handled
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