13: Shelled eggs stored on top of ready to eat noodles in make line cooler. Shelled eggs stored over fried chicken in walk in cooler. Corrected by discussing proper food storage and relocating eggs.
19: Rice cooked 30 mins ago in steam pot not within proper temp range. See food temps. Corrected by discussing hot holding temps and pic reheating rice on stove.
21: Fries chicken in walk in cooler cooked 2 days ago not properly date marked. Corrected by discussing proper date marking and pic labeling chicken container.
22: Sushi rice was not marked for time policy. Corrected by pic marking sushi rice and discussed time policy procedures.
26: Can of primer stored above paper towels and canned foods in dry goods storage area. Corrected by discussing proper chemical storage and pic relocating can.
41: Ice scoop handle touching ice in machine
41: Rice spatula being stored in room temp water.
47: Sides of cooking equipment are dirty.
53: Walls in ware washing area are in poor repair.
53: Excessive ice build up in walk in freezer
Additional Comments
Zhuo9013@gmail.com
Will send applicable food safety fact sheets in mandarin and spanish
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COS
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
Observations
OUT
22 Time as a public health control: procedures and records
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean