8: Hand sink by the 3 comp was blocked by the dirty dish bin sitting on top of it COS by pic removing and discussed
16: Observed raw chicken boiled, then cut and put in the wok with veggies to make a chicken salad - order stated by pic - and placed in a togo container. Temped the chicken and it was 102°f COS but holding the order, discussing cooking temperatures with pic, and puting chicken back in the wok until the temperature reached 165°f
18: Observed rice in the front steam pot above 41°f (see temps), pic stated that it was left over feom last night and not thrown away at close. Also observed cooked tapioca pearls in the white ric above 41°f (see temps) and pic stated it was made 2days ago and not out of the ric at all today for orders.
COS by pic discarding both rice and pearls, discussing cooling procedures and holding temps, and tphc
37: Closed Bottle of Tylenol and closed bottle of lotion stored on front counter with spices, instant coffee, and cans of food.
53: Air vent above 3comp and prep area has no cover, walls dirty with grease and cob webs.
Additional Comments
Will return sometime within 10 days to ensure the correction of the observed priority item violation 8, 16, and 18
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
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
IN
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
COS
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
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
NO
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
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean
