26: Have a spray bottleat dish washing area with a yellow liguid in it unlabeled ( CA) label it
33: Raw chicken sitting in orep sink thawing. Note : must be over running cold water, inside of refrigerator, during cooking process, or microwave with immediate cooking
34: 1200-23-01-.04(2)(d)9. No visible thermometer in chest freezers
35: 1200-23-01-.03(5)(a)7. No label on container under table next to two door freezer and dish machine with a reddish powder substance in it
37: 1200-23-01-.03(3)(b)1. Storing pan with sliced kemon in it in ice-bin with customer ice ar wait station
37: 1200-23-01-.03(3)(b)1. No cover on sakt in stock area
37: 1200-23-01-.03(3)(b)1. No cover on uncook rice in stock room
42: 1200-23-01-.04(9)(c)1. Handle of spoon down in holder at wait station
42: 1200-23-01-.04(9)(c)1. Stacking pans on top of each other while wet at dish washing area
43: 1200-23-01-.04(9)(c)1. Aluminum pans on cook line not inverted
47: 1200-23-01-.04(6)(a)1.(iii) Very dirty inside of ice machine at wait station
52: Dumpster lid open outside
57: No smoking sign not posted on back door
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
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
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used