8: Handwash sink contains dirty dish inside. Keep handwash sink accessible for use at all times. This was corrected during inspection.
13: Raw chicken stored above broccoli. Beef stored over egg roll wraps in walk in. Store raw meat under or seperate from ready to eat foods to prevent contamination.
20: Raw shell eggs holding on counter at 60F. Sweet and sour chicken on shelf holding at 65F. Maintain TCS food cold at 41F or below. Discussed using time as a public health control as an option.
21: Several items throughout kitchen are lacking proper date marking (sweet and sour chicken, most foods in walk in unit). Properly date mark items as required.
41: Utensils (rice scoop) stored in standing water at 75F. Store scoop dry, in hot water of 135F inside rice cooker.
54: Personal items (food, clothing) are stored in food prep area and on top of food in dry storage area. Store personal items in designated area away from food storage and preparation.
Additional Comments
No comments
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
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
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
41 In-use utensil; properly stored
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
