13: Beef stored over curry sauce in 3 door true reach in cooler. Corrective Action: moved to proper storage area and reviewed proper storage. Handout already hanging on wall
19: Improper hot holding of rice in cooker. Corrective Action: after mixing rice temperature is at 145 F. Person in charge states rice was cooked 2 hours ago. Discussed continual monitoring as holder may not be functioning properly.
37: Personal cellphone stored in food prep surface while preparing food.
39: Wet wiping cloth stored on counter and not sanitizer bucket.
55: Permit not posted.
57: Missing no smoking signage in front of house.
Additional Comments
Change of ownership, new permit application left. Some construction will be done to make new sushi bar. Discussed plans needed to be submitted before permitted to use,
Person in charge at time time of inspection said they will be putting sushi on menu in future. Discussed need to put proper consumer advisory later once sushi is added. Discussed proper labeling of bulk powder product.
Missing no smoking signage. Discussed ensuring dumpster doors remain closed.
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
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
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
IN
21 Proper date marking and disposition
Compliant
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
37 Contamination prevented during food preparation, storage and display
