6: Male employee wiped hands on wet wiping cloth and proceeded to take same cloth to wipe down counters.
8: No paper towels at the cook area handsink
11: Observed many dented cans stored with other canned goods
19: Chicken wings on the buffet is out of temp.
20: Cold holding temps are out in the coca cola cooler in the cook area. Will get a ssecomd notice
26: White spray bottle with 409 located on shelf with hot sauce amd pankO
33: Improper thawing of imitation crab meat in standing water.
34: No thermometer in CC RIC
36: Flies in back area near panko
37: Employee drink cup on pizza prep table
45: Bowl used as scoop in sugar container.
47: Build up and sludge in bottom of coca cola RIC (cc RIC)
53: Floors are in poor repair through out thefacility. Standing water in the kitchen
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.
Yokibuffet2019@gmail.com
Time policy posted in sushi area. Soup bar: Wonton 180 Sweet and sour 189 Hot bar: White rice 146 Bon bon chicken 185 Pepper steak with onion 181 Flake crabmeat with cheese 164 Hibachi cooler Imitation crab 40 WIC: Beef 41 Fish 40 Make cookline cooler: Shrimp 41 Beef 40 Chicken 41 Chicken 41
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
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
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
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Repeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean