1: 1200-23-01-.02(1)(c) PIC do not have manager control of the establishment to prevent priorities violation in the establishment and do not have basic food safety knowledge
6: Employee rinse hands at three compartment and back to work cooking food ( CA ) train to wash at hand sink
7: Employee touch ready to eat cook sweet and sour chicken with bare hands ( CA) trained to not touch ready to eat foods and embargo the part he touch 1lbs
8: 1200-23-01-.06(3)(a) No paper towels at handsink ( CA) PIC place some there
13: 1200-23-01-.03(3)(b)1. Raw chicken stored above cook egg rolls in whirl pool refrigerator near deep fryer ( CA) employee move raw chicken
14: 1200-23-01-.04(6)(a)1. Employee take a pan to hand sink and rinse it. Then he went to stored it without washing, rinsing and sanitizing it ( CA) trained to wash, rinse, sanitize and air dry
19: 1200-23-01-.03(5)(a)6. Cook fried rice in warmer reading at 104 F. ( CA) had them to reheat to 165 F.
26: 1200-23-01-.07(2)(b) Raids bugs and Ant killer stored at register with other chemicals. ( CA) train to not have any insecticide over the counter must be a license exterminator
34: 1200-23-01-.04(2)(d)9. No visible thermometer in whirlpool refrigerator near deep fryer
34: 1200-23-01-.04(2)(d)9. Thermometer on the outside of walk in cooler is not working and their is no thermometer inside
37: 1200-23-01-.03(3)(b)1. Bag of carrots on floor in walk in cooler
42: 1200-23-01-.04(9)(c)1. Knife stored in between equipment on cook line
43: 1200-23-01-.04(9)(c)1. Boxes of single serves items on the floor in back area
45: 1200-23-01-.04(1) Several damage cutting board at three comp sink
46: 1200-23-01-.04(5)(a) No chemical test strips available
47: 1200-23-01-.04(6)(a)1.(iii) Several utensils and dishes stored dirty in area with three compartment sink
47: 1200-23-01-.04(6)(a)1.(iii) Very dirty inside of microwave near deep fryer on bottom shelf
52: 1200-23-01-.05(5) Dumpster door and lid is open outside
53: 1200-23-01-.06(5)(a) Shelves to table are rusted
53: 1200-23-01-.06(5)(a) Water damage ceiling tiles in dining area
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
NA
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
IN
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
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
IN
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
IN
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
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
