1: Managerial control not established due to numerous priority violations.
14: Twice observed employees hand washing dishes in 3 comp sink that wasn’t set up. No sanitizer was being used. Pic and employee described setting up 3 comp sink to wash sanitize rinse rather than wash rinse sanitize. Provided training on of how to properly set up 3 comp sink.
19: Two fried chicken on a sticks were sitting in fryer well and temped 96 F. Pic discarded.
20: Egg yolk in shallow pan sitting by fryer temped 72. Pic stated it was used to batter and fry food. Embargoed.
20: Pan full of shell eggs sitting on roller cart unattended in kitchen. Pic stated they are used at the hibachi stations. Embargoed 1 lb eggs and discussed shell eggs being kept in ambient temperature of 41 F or less or creating TPHC policy for shell eggs.
26: Unlabeled spray bottle of purple liquid present under 3 comp sink. Pic stated it contained degreaser.
31: Cooked generals chicken sitting out unattended in pan on table in kitchen temped 78°F. Pic stated it was cooked 1.5 hours ago. Chicken had been reloacted to wic before I was able to ask pic about it. Discussed cooling cooked foods in cooler rather than leaving exposed and unattended innfood prep area.
37: Observed employee place cell phone on makeline
41: Plastic bowl used as flour scoop; scoop handle in other flour bin making contact with flour.
Additional Comments
Meiyxiao2011@gmail.com
Will return for a follow-up inspection within 10 days from original inspection date. The focus will be on ensuring the priority violation(s) are corrected.
Emailing operator fact sheets regarding cooling, demo of knowledge, and 3 comp sink poster.
Provided training on how to properly set up 3 comp sink and cooling.
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
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
