6: 1200-23-01-.02(3)(a) Observed employee pick up a noodle that had fallen onto the floor with gloved hands, then cook food on wok without discarding gloves and washing his hands. Corrective Action: Staff was trained to wash their hands after picking food items off the floor.
7: 1200-23-01-.03(3)(a)1.(ii) Observed employee use bare hands to remove cooked pork from container into prep cooler 1. Corrective Action: Employee was trained, and pork was re-cooked up to 155F.
8: 1200-23-01-.06(3)(a) Hand washing sink beside 3 compartment sink is not supplied with soap. Corrective Action: PIC filled soap container with liquid soap.
13: 1200-23-01-.03(3)(b)1. Raw shelled eggs stored above cooked egg rolls in prep cooler 2. Raw beef stored above fresh limes in back reach-in cooler 1. Corrective Action: PIC was trained, and moved raw food items to the bottom shelves.
14: 1200-23-01-.04(6)(a)1. Observed employee rinsing thongs in hand washing sink near 3 compartment sink while washing his hands. Employee then hung thongs on clean dish rack with clean thongs. Corrective Action: Employee was trained, and thongs were re-washed.
14: 1200-23-01-.04(6)(a)1. Low-temperature dishwasher is reading 0ppm chlorine. Corrective Action: PIC primed dishwasher and cleaned feeder lines. Low-temperature dishwasher is now reading 50ppm chlorine.
34: 1200-23-01-.04(2)(d)9. No visible thermometer in back reach-in freezer 1 and reach-in freezer 2.
47: 1200-23-01-.04(6)(a)1.(iii) Clean dishes drying rack has excessive dark substance built up.
Additional Comments
All foods designated as cooling were prepared at 10am.
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Repeat
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Repeat
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
NO
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
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
IN
20 Proper cold holding temperatures
Compliant
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