11: Severly dented can of water chestnutsstored with sound cans
13: RW animal,products stored incorrectly in the ric. Discusse$d proper storage of foods in the ric
20: Had two items out of tempin the ricdiscussed keeping foods in the cooler and not leave sitting out
21: No date marking on noodles, precooked chicken and other items cooked ahead of time.
26: Had a container of windex bottle that was bent and in poor repair sitting next to the grinders and other food prep devices.
35: Container of sugar not labeled.
39: Wet wiping cloth sitting out onthe handsink and on the counters. Must be store in the sanitizer bucket.
44: Reusing plastic glove in the sweet sour chicken in the come cooler
45: Using a bowl as a scoop in the sugar and starch.
56:
57: Missing the non smokers sign
Additional Comments
New management. Not new ownership. Did paint and get one new make cooler. They moved the hibachi griddleto in front of the coolers.painted the kitche and dinning room.
Has 34 seats only has one restroom must only have 16 for one restroom.Please send fact sheets in all three languages
Goodmood1121@yahoo.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
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
OUT
11 Food in good condition, safe, and unadulterated
Repeat
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Repeat
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
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
35 Food properly labeled; original container, required records available
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used