13: 1200-23-01-.03(3)(b)1. Raw shelled eggs stored above celery and tofu on prep cooler 2. Corrective Action: PIC was trained in vertical storage. Also, PIC moved raw shelled eggs to the bottom shelf of reach-in cooler 2.
20: 1200-23-01-.03(5)(a)6. Lettuce and egg noodles on prep cooler 1 reading 54F. Corrective Action: Embargoed 10lbs.
Sliced melon, sliced watermelon, and lettuce on buffet line that was sliced at 11am at 50F. Corrective Action: Proper storage was explained to PIC. Stay inside the fill line of the container. Also, embargoed 10lbs.
33: 1200-23-01-.03(5)(a)3. Observed fish thawing at room temperature near 3 compartment sink.
37: 1200-23-01-.03(3)(b)1. Personal drink stored on food prep surface near rice cookers
37: 1200-23-01-.03(3)(b)1. Fish stored on the floor in the walk-in cooler.
39: Wet wiping cloth stored on food prep surface near prep cooler 1.
41: 1200-23-01-.04(6)(b)1.iv Utensil stored with handle stored touching crab meat in walk-in cooler.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive food debris on handle of reach-in cooler 1.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive black substance on grill hood.
Additional Comments
No comments
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
NO
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
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
IN
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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
