6: Observed employee wash their hands in the prep sink without using soap or paper towels
Corrective Action: employee was trained
13: Observed bins of raw chicken stored next to a bag of raw carrots in the Walk-in Cooler
Corrective Action: PIC moved the raw carrots to a different shelf
20: Ambient temperature of Low Boy Cooler 1 is 55F
Liquid egg whites, pot stickers, and udon ride noodles that have been in Low Boy Cooler 1 for 2 hours temped at 53-55F
Corrective Action: PIC moved these foods to the Walk-in Cooler and a work order was placed for the cooler
Corrective Action: follow-up is required within 10 days
21: Chicken that was cooked last week and then frozen is thawing in Prep Cooler 1 and does not have any date labels
Corrective Action: PIC labeled the chicken with the cook, freeze, and thaw dates
37: Personal drinks are stored on the active prep surface at the sushi bar
41: Observed a whisk and rice spatula stored in room temp water in kitchen prep area
41: Sugar scoop that does not have a handle is submerged in the product
46: No chlorine test strips available
Additional Comments
Needs a repeat form and risk control plan at the follow-up inspection
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
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
NO
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips