13: Raw shell eggs stored over Ready to eat vegetables in prep cooler . Corrective action -retrained and moved.
13: Mac and cheese in Walk in cooler stored under raw fish. Corrective action - trained and moved.
13: Cooked noodles stored under raw shell eggs in Walk in cooler . Corrective action - trained and moved.
20: Packages of Fish flakes in prep cooler at 68-71°F. Corrective action trained on proper cold holding and embargoed 7lb
22: Time as a Public Health Control policy missing. Time control for time stamps are not being followed. Time stamp for sushi at establishment read 10:30-2:30 but it is mow past 2:30pm and items were not discarded. Corrective action - embargoed 2lbs.
22: Buffet not time stamped when entering establishment, however it was stamped before returning to the buffet for inspection . Time as a Public Health Control must be use as directed with time stamps placed when food is placed on buffet. Corrective action - reviewed Time as a Public Health Control with Person In Charge
26: Medicine stored on shelf over prep cooler . Corrective action - meditation should be stored away from foods. Moved.
35: Several containers of white substances without labels in storage room.
37: Buckets of raw noodles stored on floor near rice cooker table.
37: Employee beverage in open cup stored on prep table
39: Wet wiping cloths stored in front of woks
45: Reach in cooler handles damaged and covered by heavily degraded duct tape.
47: Excessive buildup of grease on grill vents.
47: Can opener blade covered in food debris.
47: Excessive buildup of grease and food debris on sides of cook equipment .
49: Small leak on large ice machine hose.
49: Plumbing leak at handle in employee restroom .
53: Vents in kitchen and dining room have excessive buildup of dust, rust and mold like substance .
53: Excessive buildup of grease and food debris under cookline and under prep cooler .
54: Sour smell coming from under cookline.
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
OUT
13 Food separated and protected
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
IN
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
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
OUT
22 Time as a public health control: procedures and records
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
