6: 1200-23-01-.02(3)(a) Observed employee wash hands at 3 comp sink then return to food prep. CA: discussed with PIC about where employees should wash hands.
13: 1200-23-01-.03(3)(b)1. Observed raw chicken stored above raw shrimp in walk in cooler. CA: removed raw product to proper storage.
13: 1200-23-01-.03(3)(b)1. Observed raw broccoli stored in old raw chicken box in walk in cooler. CA: discussed proper container to use for food storage, embargoed broccoli (5lbs).
14: 1200-23-01-.04(6)(a)1. Observed employee only wash and rinse larger cooking pots at 3 comp sink. CA: trained to wash rinse and sanitize all food contact surfaces.
19: 1200-23-01-.03(5)(a)6. Cooked rice in warmer not holding at proper temp. CA: PIC removed rice to reheat to at least 165F.
21: 1200-23-01-.03(5)(a)7. No date marking system in place for cooked food items kept longer then 24 hours. CA: trained dated all product.
34: 1200-23-01-.04(2)(d)9. No visible thermometer in white reach in cooler.
35: 1200-23-01-.03(5)(a)7. Observed multiple unlabeled bulk containers of white powder stored in back area near bathroom.
36: 1200-23-01-.05(5)(k) Observed back door propped open while not in use.
37: 1200-23-01-.03(3)(b)1. Observed large bag of rice stored directly on floor in back kitchen area in closet.
43: 1200-23-01-.04(9)(c)1. Observed boxes of to go plates stored directly on floor in back kitchen area in closet.
45: 1200-23-01-.04(1) Establishment using non food safe grocery bags to stored food in walk in freezer and walk in cooler.
47: 1200-23-01-.04(6)(a)1.(iii) Observed white growth on shelving in walk in cooler.
56: 1200-23-01-.08(4)(c)3.(ii) Most recent inspection not posted.
Additional Comments
Jinjinlin1984@gmail.com
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
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
