8: Lid was in sink, need to keep soiled dishes out of sink
16: Shrimp was not fully cooked to 145, was 97-119. Pulled and fully cooked before served.
18: Browb rice was prepared previous day was 45, must cool down to below 41 within 6 hours when temp falls below 135. Reach in low boy not cold enough to store or cool rice
31: Low boy with raw shrimp not cold enough to hold below 41, add ice to sprouts, move or adjust to lower temp, was 42, should be around 36 to hold below 41 since kitchen is very hot
41: In use spoon left in room temp standing water
47: Backside door handles on low boys soiled. Area around dish machine not well maintained, old buildup
54: Red tag hanging on hood suppression system, vents in hood have buildup
Additional Comments
No comments
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
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
OUT
16 Proper cooking time and temperatures
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
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
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
41 In-use utensil; properly stored
COS
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
