7: Cook placed bare hands on cooked noodles that were hanging outside of the to go container and placed inside to go container. Embargoed food. Educated.
8: Hand washing sink blocked with stuff stored in front of it located near prep table, and wires were hanging over hand washing sink along with some utensils in it. Hand washing sink beside dish machine had a bunch of utensils and container stored in it. Educated that the hand sinks could not be blocked.
11: Several employee food (cooked) stored above and beside restaurant food in ric. Employee removed employee food from ric and placed on a cart in the back across from dish machine.
20: Shrimp spring rolls stored above prep table. Asked employee why they were kept out of frig. Employee state so they can be given to customer when ordering. Discussed that spring rolls must be kept at 41 degrees and below or be put on a time policy. Since shrimp spring rolls were recently made allowed employee to place in cooler to reach 41 degrees F.
41: Water temperaure for storage of utensils was at 120 degrees F.
46: Can opener blade excessively dirty.
Additional Comments
A follow up inspection will be performed wothin 10 days to verify compliance of all priority item violations. Provided education on all priority items. Provide applicable fact sheets to operator regarding observed Priority Items.
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
Observations
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
COS
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
