6: 1200-23-01-.02(3)(a) Emoployees didnt wash hands after putting mask on
13: 1200-23-01-.03(3)(b)1. Raw animal product stored above ready to eat foods,
CA- had person in charge move ready to eat foods to above rap
20: 1200-23-01-.03(5)(a)6. Chicken wings walk in cooler at 55F, must be at must be at 41F or below
20: 1200-23-01-.03(5)(a)6. Prep cooler cooler at 48F
Shrimp at 50F
21: 1200-23-01-.03(5)(a)8.(i) Cooked kimchi in walk in cooler not date marked, cooked beef in walk in cooler not date marked
All cooked time and temperature control for safety foods must be date marked. Gave person in charge everything poster to help understand this process.
26: 1200-23-01-.07(2)(a) Ortho insect killer stored in back storage area
33: 1200-23-01-.03(5)(a)3. Chicken left sitting out on floor to thaw
34: 1200-23-01-.04(2)(d)9. No Thermometer reach in freezer at sushi bar
37: 1200-23-01-.03(3)(b)1. Employee drink on prep cooler table
42: 1200-23-01-.04(9)(c)1. Utensils stored in container of food
45: 1200-23-01-.04(1) Food stored on Bare wood
Must be stored on cleanable surface
45: 1200-23-01-.04(1) Rice stored in non food grade container
45: 1200-23-01-.04(1) Dirty dishes stored on prep table
53: 1200-23-01-.06(5)(b)1. Walls in kitchen have excessive build up and are dirty
53: 1200-23-01-.06(5)(b)1. Ceiling tiles have excess dirt, water stains
Additional Comments
No comments
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
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
