13: Carton of raw shell eggs stored above ready to eat food in condiments Low-boy cooler. CA: moved Walk in cooler.
14: Low-temperature dish washer not dispensing chlorine. CA: PIC notified not to ise the dish machine for sanitizing until repaired. 3-compartment sink set up and dispensing 100ppm QA.
20: Liquid eggs in cambro hanging at fryer station reading 67 degrees. CA: moved to wok Preptable-cooler.
23: No disclaimer asterisk on cedar plank salmon - PIC states it may be cooked to order. CA: PIC notified to update menu, or always cook salmon to 145 or higher.
26: Chemical QA spray bottles next to case of chopsticks on bottom shelf of server station. CA: chemicals properly stored.
34: No visible thermometer in wok Preptable-cooler.
35: Ingredient bin in prep are containing a white powder not labeled.
35: Panko in ingredient bin in prep area improperly labeled.
37: Employee drink in open can in condiments Low-boy cooler in proximity to ready to eat food.
37: Scoop handles touching ingredients in bins in prep area.
42: Dirty dishes stored with clean dishes on utensil rack above 3-compartment sink.
45: Scored and damaged cutting boards used for serving pizza stored above pizza Preptable-cooler.
Additional Comments
1 severely damaged can found in dry storage. CA: seperated.
Discussed proper hand washing.
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
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
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
IN
19 Proper hot holding temperatures
Compliant
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
OUT
23 Consumer advisory provided for raw and undercooked food
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
