7: Observed employee cutting and handling ready to eat vegetables with bare hands. // CA: trained on proper glove use for handling ready to eat foods. Embargoed 0.25lbs.
8: No splash guard on hand sink next to shelf with single-service items stored on it. // CA: add splash guard to sink. Will come back for follow-up.
13: Raw fish eggs and raw fish stored above various ready to eat food items in sushi under-counter cooler. // CA: trained on proper storage and items were moved.
17: Cooked rice in Warmer by office @ 131°F. Employee states he moved from the cooler directly into warmer 3.75 hrs ago without first reheating it to 165°F. // CA: trained on proper reheating for hot holding procedures. Rice was reheated to temperature of 165°F or above and then hot held at proper temperature of 135°F or above.
20: Various TCS food items stored in wic overnight are above proper cold holding temperature of 41°F and above. Egg roll with cut cabbage @ 46° F - 50°F (10 lbs), cut lettuce @ 49°F (50 lbs), tofu @ 45°F (8 lbs), cream cheese @ 45°F (0.5 lbs), cut cabbage @ 45°F (1 lb), Miso soy bean paste @ 52°F (0.5 lbs), cooked rice @ 50°F (10 lbs), and half & half @ 45°F (26 lbs). // CA: embargoed 106 lbs. Stop using walk in cooler to store TCS food items until it can be fixed and can keep food at proper temperature. Will come back for follow-up.
34: No accurate thermometer in walk in cooler.
41: Scoops in teriyaki sauce and ginger sauce stored with handles touching the sauces.
47: Excessive build up of food residue in microwave.
53: Excessive build up of food debris under deep fryer, woks, and stove. Damaged and missing floor tiles in kitchen and dish bay. Excessive build up of dust on ceiling by vents near vent 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
IN
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
COS
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
NO
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
34 Thermometers provided and accurate
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
