6: Hand washing is not practiced between changing stations and changing tasks. Hands were not washed after cutting raw chicken. One employee returned to work station after handling raw chicken. Please adequately and properly wash hands between different stations and different tasks.
14: Cutting boards were not cleaned and sanitized after chopping raw chicken. Cutting board on main station and sushi station are deeply stained and grooved individual cutting boards as well. Please clean and sanitize food contact surfaces after each use, and replace or clean cutting boards.
20: Several foods on cold holding station are above 41 degrees. Please maintain cold foods at 41 degrees or below.
21: Date marking system is not present. Please implement a date marking system. 7 day maximum hold via label by discard date: 7/12-7/18.
22: Written procedures are not completely adequate. Written are missing holding time and discard procedures. Please update written procedures for time as a public health.
23: Consumer advisory is present for both reminder and disclosure. Both are present on dine-in menu and takeout menu. The only items that are disclosed are fish. Beef products are not disclosed. Beef products must be disclosed via an asterisk or notation as well.
35: Food bins are not labeled according to contents. Please label food bins according to contents. (Flour, sugar, and rice)
37: Food items are on floor in both walk-in freezer and refrigerator. Items are not covered in cooler. Bowls are on top of meats in cold holding station. Please remove items from floor on freezer and cooler. Place on shelves. Please remove bowls from containers when not in use. Meat is stored in plastic bags in freezer. Please use food grade storage bags or containers.
45: Flour, rice, and sugar are stored in nonfood grade material. Please only use food grade material for storage. Meat is stored in plastic bags in freezer. Please use food grade storage bags or containers.
51: Please clean dusty fan covers in both restrooms.
53: Ceiling, wall, and floor are stained in kitchen area. One ceiling tile is loose, one light cover is loose, dusty light covers, and rust around filter openings. Walls around dry storage area aee rusted and stained. Floor underneath equipment and table is stained. Please clean and maintain facilities.
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Additional Comments
Safe food donation pamphlet given
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
NA
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
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
OUT
23 Consumer advisory provided for raw and undercooked food
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
