6: Observed employee touch face with gloves on and resume food prep with sushi foods without washing hands. Same employee handling personal cellphone on food prep counter and resume food prep without washing hands and donning new gloves.
13: Observed employee store bag of frozen raw shrimp under make line table directly on floor.
21: Ready to eat pork buns in walk in cooler have multiple date marks for September. Op stated they were made 4 days ago. Pic took old labels off and properly marked the pork buns
22: Sushi rice held under time not labeled. No written procedures present discussing their time policy. Discussed placing their boba tea pearls under time as well. Will assist op in creating written procedures to have posted. Pic labled sushi rice and boba tea pearls
33: Bag of frozen raw shrimp sitting out unattended thawing. Discussed proper thawing methods
37: Bagged food stored directly on ground in walk in freezer
37: Employee personal cell phone stored directly on sushi cutting board on make line.
37: Numerous employee personal drinks stores on make line tables and on shelves above food prep.
39: Dirty wiping cloths stored on sushi prep table and not stored in a santi bucket
41: Using cup with no handle as a scoop in panko breading bowl.
Additional Comments
Lyh19850920@gmail.com
I will be back within 10 days for a follow-up inspection to verify all priority item violations have been corrected.
Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of of toxic items. Food Establishment Regulations can be found at http://publications.tnsosfiles.com/rules/1200/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations. Provided applicable fact sheets to operator regarding observed Priority Items.
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display