1: PIC does not demonstrate Knowledge. I recommend taking a food handling course with Shelby County Health Department.
6: I observed employee touching cell phone and once order came in he put on gloves and started to prepair food.
6: I observed employees coming from outside and did not wash hands before handling food. They only put on gloves.
13: Raw salmon stored over avacado and container of sauce at sushi cooler. Raw chicken stored over container of noodles at cold holding table near grill.
14: Replace all Cutting boards. I observed employee cutting sushi and cutting board has too many grooves. Please replace. P.i.c. Stated that cutting board was brought 4 months ago.
20: Container of lettuce sitting out and not under time nor temperature control.
20: Cooked containers Chicken sitting on counter. One container was 50 degrees Fahrenheit and the other container of chicken was 70 degrees Fahrenheit
31: Improper cooling method. The cooling method starts when food reaches 135 degrees F. I recommend doing an ice bath to get food cooler quicker before refrigerating. Once food gets to 135 degrees F, you have 2 hours to get food to 70 degrees F. Once food reaches 70 degrees F , you have 4 hours to get food to 41 degrees. Food can be placed in cooler at 135 degrees F.
35: Unlabeled containers of Cooked shrimp,wontons,meso soup green onions..
37: Box of soy sauce packets ,boxes of plastic spoons,box of ketchup packets was stored on floor in kitchen.
46: I demonstrated to PIC the corrected way to wash dishes using the 3 compartment sink. The commercial dish washer did not have any chlorine ,but PIC stated they only use the dish washer for their personal dishes.
Additional Comments
Mingliu583@yahoo.com
Person in charge stated that chicken siting on the counter is cooling before they put it in refrigerator. He stated that its only been sitting out for 30 minutes. The first container temperature was 51 degrees F. The second container of chicken was 70 degrees Fahrenheit. I told him there is no way your food is the temperatures they are in under 30 minutes , especially since they were stored in a big plastic container. I explained to him that room temperature is 70 degrees F. Your food will not go below 70 if there is nothing to cool it down. For example (an ice bath). He stated that the fans and the ac will keep the kitchen cooled. I said "so you saying its 50 degrees in this kitchen? " it was not 50 degrees F in the kitchen. I do not believe food was just cooked.
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
OUT
6 Hands clean and properly washed
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
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
IN
21 Proper date marking and disposition
Compliant
Observations
NA
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
