1: Complete lack of managerial control. The same priority violations have been marked numerous times with no change. Employee was asked to set up the 3-comp sink and he set up the sanitizer basin. So they know how to set it up but they do not sanitize the dishes.
6: Observed employee handle very dirty valve on wall to operate water to handsink, then placed hands on cooked Sweet and Sour chicken.
6: Observed employee prepare food after handling bleach, dirty valve on wall that supplies the handsink. Observed employee only wipe his hands on a rag.
7: Observed employee put hands on cooked Sweet and Sour chicken when asked when they were cooked.
8: No towels at handsink in bathroom.
13: Raw chicken over raw beef, raw chicken over cooked general tso chicken, raw chicken over cooked noodles, raw chicken over sauce in WIC.
13: Raw chicken over carrots in WIC.
13: Various raw meats stored over sauce and noodles in WIC.
14: Observed employee washing fry baskets but not sanitizing.
20: Improper cold holding on raw beef and shrimp and cooked chicken at the hibatchi grill.
21: No date marking on any cooked item in the WIC kept longer than 24hrs.
26: Case of sterno stored on top of Rice in back room.
31: Chicken is cooked and placed on the counter to cool. The product temperature is never monitored. The product was intended to be left out on the counter.
35: No labels on any bulk food containers, corn or potato starch, msg, etc.
37: Bag of potato starch stored on floor in back room.
39: Wet rags under cutting boards.
41: Unensils stored in standing water and knife stored between tables.
42: Clean knives stored between tabletops. Fry baskets were washed and dried on wiping rags, not allowed to air dry.
43: Togo trays stored upright and uncovered/unprotected.
45: Unapproved scoop in rice and other bulk items like flour or msg.
46: No test strips. 3-comp sink will not hold water. Employee has to shove plastic in the drain to stop it up.
47: Exterior of all equipment is sticky and dirty.
48: No hot or cold water to handsink.
51: Restroom sink and commode dirty and smells of cigarette smoke.
53: Floor and walls in poor repair and very dirty.
56:
57: Either someone is smoking in the restroom or smoke is infiltrating into the restroom from outside. Nomevidence of smoking was observed.
Additional Comments
Employee has to turn on a valve at the hibatchi grill to get water to the handsink. Remove empty soap and towel dispenser from 3-comp sink. The handsink MUST be repaired so hot and cold water is supplied to it al all times. A revocation request will be submitted for multiple repeat priority violations. A risk control plan will be e-mailed. The owner is required to schedule a meeting to discuss the plan. This is at least the third inspection with #1, 6, 8, 13, 14, 20, 21, 26 marked out of compliance..
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Repeat
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
Repeat
Observations
OUT
6 Hands clean and properly washed
Repeat
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Repeat
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
Repeat
Observations
OUT
13 Food separated and protected
Repeat
Observations
OUT
13 Food separated and protected
Repeat
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Repeat
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
OUT
20 Proper cold holding temperatures
Repeat
Observations
OUT
21 Proper date marking and disposition
Repeat
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
OUT
26 Toxic substances properly identified, stored, used
Repeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
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
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure