1: 1200-23-01-.02(1)(c) Inadequate control over food safety risk factors including proper sanitizing and incorrectly using time inlieu of temperature for noodles and sprouts.
14: 1200-23-01-.04(6)(a)1. Dish machine at 0 ppm. Using news paper to store cilantro and other RTE items. All food contact surfaces should be able to be washed, rinsed, and sanitized.
22: 1200-23-01-.03(5)(a)9.(i)(I) Keeping beansprouts and noodles out at room temperature for 3-4 hours without a written TILT plan or properly labeling with the time item was removed from cold holding.
37: 1200-23-01-.03(3)(b)1. Multiple uncovered items in cooler.
43: 1200-23-01-.04(9)(c)1. Single use items stored in dirty cardboard container.
45: Rusted shelves, equipment in poor repair.
47: Multiple food and non food contact surfaces dirty - shelves, lower storage areas, cooler bottom.
49: 1200-23-01-.05(2) Pipe leak by mop sink
53: 1200-23-01-.06(5)(b)1. Floor around equipment dirty.
54: 1200-23-01-.06(3)(e) Employee drink stored in cooler.
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
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
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
OUT
22 Time as a public health control: procedures and records
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
