4: Observed employee come into the kitchen and drink out of a cupwith no lid nor straw and put cup back on prep taoble ( CA) trained that there is no eating in the kitchen nor drinking out of a cup withno lid nor straw in the food preparation area
13: Raw beef over ready to eat foods and by it in two door refrigerator in the kitchen ( CA) PIC removed raw beef to the bottom shelf
14: Observed employee washand rinse dies and stored it without using sanitizer ( CA) trained to wash, rinse , sanitize and air dry
18: Banh tet sitting out on table in dining room reading at 77 F. PIC stated it being out dince this morning ( CA) train on cooland embargo
26: Bleach stored on shelf in sorage area with single service items
33: 1200-23-01-.03(5)(a)3. Raw meat still frozen thawing in the mixer bowl. Nobody working with the products
34: 1200-23-01-.04(2)(d)9. No visible thermometer in one gkass door coca cola refrigerator in kitchen
37: 1200-23-01-.03(3)(b)1. Observed open bags of food on shelf beneath prep table in the kitchen
37: 1200-23-01-.03(3)(b)1. Observed personal beverage with seal broken in three door refrigerator in dining area next to bean spouts
37: 1200-23-01-.03(3)(b)1. Observed of meat stored in mop sink
43: 1200-23-01-.04(9)(c)1. Box of single service cups on the floor in outside storage area
47: 1200-23-01-.04(6)(a)1.(iii) Excessive build up at the bottom of the one door glass coca cola refrigerator in the kitchen
47: 1200-23-01-.04(6)(a)1.(iii) Excessive buildup in the toaster oven in the kitchen
53: 1200-23-01-.06(5)(b)1. Observed excess buid up on ceiling tiles in kitchen near hood system
55: Current permit not posted
56: Last inspection report not past in customer view
57: No smoking sign not posted on front door
Additional Comments
Followup will be 10 days
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
NA
19 Proper hot holding temperatures
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean