18: 1200-23-01-.03(5)(a)4. Rice in prep cooler @ 75F. Person in charge states it was cooked around 2 hours ago. CA: trained Person in charge on proper cooling, 2 hours from 135F to 70F and 4 hours from 70F to 41F, max total of 6 hours. Rice placed in reach-in freezer
20: 1200-23-01-.03(5)(a)6. Sushi in grab n go case @ 44-46F, grab n go @ 40F. Person in charge states he put the sushi in the freezer to cool down after they are prepped, and brought out to grab n go once they are in temperature. Person in charge states they were @ 38F @ 11am. CA: sushi placed in freezer to rapid cool to 41F. Advised Person in charge to lower temperature of grab n go
33: 1200-23-01-.03(5)(a)3. Frozen chicken thawing in container at room temperature on prep table
36: 1200-23-01-.05(5)(k) Gnats present on mop near mop sink
55: Current permit is not posted
56: Most current inspection report not posted
Additional Comments
Employee health policy, permit, report
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
IN
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
