19: Improper hot holding of boiled corn that is left on counter during service and not in hot holding equipment. Corn at 110 F instead of at least 135 F. Corrective Action: corn was cooked recently (20 minutes ago) so began cooling within appropriate levels. Employee explained that corn is left out during service, which is incorrect and should be hot held using a steam table, or steam cabinet, or some sort of hot holding device. Follow up required to ensure proper compliance,
36: Back door left open and screen doors are not fully pest proof.
39: wet Wiping cloth stored on prep tables and not sanitizer bucket
41: In use utensils stored in standing water that are used for rice cookers, instead of in dry containers.
45: Some wooden pallets used for food storage are absorbent and not easily cleanable.
57: Missing no smoking signage at every entrance.
Additional Comments
Walk in cooler nearly out of compliance. Reciewed and discussed proper labeleing of bulk powder product. Ice scoop above ice machine that is not in use is dusty and should be cleaned. Discuss that panning crab legs instead of moving container is better for cold holding.
Missing no smoking signage at time of inspection at every entrance to restaurant.
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
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
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
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
36 Insects, rodents, and animals not present
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used