4: Employee drinking in kitchen. Corrective Action: stopped and reviewed proper drinking and approved container as well as drink storage.
13: Raw chicken over curry in 2 door reach in cooler. Corrective Action: moved to proper storage area.
19: Observed extra batch of sushi rice no on time policy and stored on counter for later use. Corrective Action: placed here for 2 hours and at 59F. Moved to reach in cooler to begin cooling process. Discussed that in future two batches will need to be made for time policy.
37: Some pans in prep cooler stacked Upon one another without lid or ceram wrap to protect bottom food
41: Whisk for tempura stored in standing water
47: Some shelving in walk in cooler especially rolling bread shelves has some dust build up.
53: Floors have some food debris and grouting is deep and has food inside that is hard to clean. Some minor damage on ceiling tile. Minor damage around dish machine fixtures and 3 compartment sink.
Additional Comments
Reviewed and discussed ensuring that sinks do not have anything inside. Reviewed proper cooling at time of inspection. Rice holder nearly out of compliance. Octopus in sushi cooler near out of compliance.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean