6: Employees are not washing hands. Employee was cutting chicken then went to get ice without washing hands and changing glove. Dishwasher went from dirty dishes to clean dishes.
11: Severly dented can of soy sauce stored with dented cans
13: Raw chicken stored ontop of the ice machine. Using the salad cooler container to hold to hold the container of raw chicken
20: Chicken leg quarters stored under the sink temped at 57
23: Menu review missing the consumer advisory the lunch meue is good.
26: Spray bottle of pink stuff not labled
31: Cooling food in dirty sink need to cool in cold water not warm water
35: No lables on the dried seaweed and fried onions
37: Inside the ice machine is very dirty
39: Wet wiping cloths sitting out in the kitchen
41: Grill untensils stored in standing water
53: Vents are dirtyin the walkin cooler
Additional Comments
Discussed implementing a Risk Control Plan(RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to assist with developing the RCP. Send english spanish and manderine
Mzx.xiao@gmail.com
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NA
21 Proper date marking and disposition
Compliant
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
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
53 Physical facilities installed, maintained, and clean
