1: Lack of managerial control over food safety practices
6: Handwashing of employees not observed during inspection
8: Hand-sink blocked by box of noodles
11: Dented can touching metal on metal stored on can rack with other can food items
13: Raw steak stored over cooked chicken in WIC.
18: Fried chicken temping at 87 degrees in cooling process but out of two hour cooling window so had owner/operator throw out chicken
26: Burn cream stored near the grill at entrance of the kitchen and first aid kit stored underneath prep table at three comp sink
35: Food containers and squeeze bottles on wok line not labeled
37: Pan of sauce in warmer tray not covered box of fried noodles not covered stored haphazardly on handsink and can of open dr pepper stored on prep table while prepping food
39: Wiping cloth stored on grill line
42: Rice ladle stored in can of water of standing water in between hot hold rice equipment
Knives stored in between RIC and prep table
43: Plastic to go boxes and lids and foam to go boxes stored haphazardly on prep table
Additional Comments
Discussed proper cooling procedure with both owners/operators. Fried chicken in cooling stage temping at 87 degrees not in two hour cooling window
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
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
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
