13: Raw proteins in kitchen Preptable-cooler 1 stored above ready to eat foods. CA: proper food storage discussed, and operator notified to have food properly arranged prior to follow-up.
13: Raw shell eggs stored above salad greens in Walk in cooler. CA: proper food storage discussed, and operator notified to have food properly arranged prior to follow-up.
20: Fried shrimp in kitchen Preptable-cooler reading above 41 degrees. CA: moved to Walk in cooler.
20: Multiple food items in front line cooling units (Food temps listed) above 41 degrees. CA: exposure to ambient temperatures and prep times discussed.
26: Unlabeled chemical spray bottle containing a yellow-ish liquid discovered at dish pit. CA: labeled.
37: Employee drinks in bottle with screw top cap srote at sushi line.
37: Bag of salt stored on floor by Walk in cooler.
Additional Comments
Discussed storage of employee food and drink - multiple coolers with employee food mixed in with food for service.
Discussed damp towel placement - damp towel next to soup warmer in kitchen by hand sink.
Discussed very slow leak under 3-compartment sink.
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
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
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
NO
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display