1: Manager in charge was not able to answer questions about kitchen operations and there are several priority violations
6: Employee washed hands in 3 comp sink and then dried on a hand towel not a paper towel.
11: 2 Severely dented cans of ketchup stored with other cans. Removed during inspection. Discussed with manager about checking cans for dents when delivered
13: Beef stored over salmon in wic. Raw eggs stored over sauces in wic
14: Pans used to transport raw meat and vegetables to hibachi tables is being washed in 2 compartment prep sink. They are not being sanitized. Explained that they need to be washed in dish machine or 3 comp sink
21: Several containers of sauces made in house are not date marked
23: Consumer advisory statement on menu but not connected to the food to be served raw or undercooked.
35: Several squeeze bottles not labed stored by stove
36: Fly strips are hung from ceiling in kitchen over food prep area
37: Flour mixture and tempura batter store by hand sink without splash guard. Employee drinks store on shelf over veggie cooler.
39: Wiping clothes left laying on cutting board at make line cooler
41: Knife stuck between cooler and prep table
42: Glasses stacked wet on counter in servers station
43: To go containers turned up on table by rice warmer
45: Severely grooved cutting boards on make line cooler
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
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
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
IN
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
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
