1: Pic was unable to answerfood safetyquestions and to prevent priorities violations during the inspection. ( CA) highly recommend basic food safety class in madarin chinese and spainish
6: Employee pick up items from the floor with gloves on and handle raw chicken without removing gloves and wash hands ( CA) train and discard raw chicken
6: No employee washing haands during inspection. They area haandling raw chicken eith gloves on and going to cook line with the same gloves. They are no washing hands between tasks ( CA ) train
8: No paper towels in unisex restroom ( CA) place some there
8: No soap in employee restroom( CA) PIC place some there
13: Cook beef and cook chicken stored with raw meats and shell eggs in walk in cooler ( CA) PIC separated the cook meats
13: Raw chicken wings stored next to cook chicken in whirlpool refrigerator upfront ( CA) train and remove raw chicken wings
20: Cook chicken on prep cooler reading at 44 F, cook shrimp 44F, cook beef reading at 51 F. Food is pile to high. The items was cook this morning. I had them to remove and place in cooler. Also train to not to pile TVS food over the cooliing unit
22: Cut cabbage setting out under TPHC reading at 58 F. They do not have there written policy . PIC stated it was destruct by water.
26: Raw beef stored next to liquid dish soap on drainboard of three compartment sink ( CA) PIC remove raw meat
37: 1200-23-01-.03(3)(b)1. Food tems store on floor in area label office. Rice etc
41: 1200-23-01-.04(6)(b)1.iv Using a utensil without a handle to get out cook rice
42: 1200-23-01-.04(9)(c)1. Chopping knife stired in between table and prep cooler on cook line
43: 1200-23-01-.04(9)(c)1. Single service items not inverted on shelf above prep cooler
47: 1200-23-01-.04(6)(a)1.(iii) Microwave upfront have buildup in it
52: Dumpsterdoor open outside
53: 1200-23-01-.06(5)(a) Onions stored on rusted shelf
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
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
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
