19: Cook rice in Warmer reading at 124 F. Must be 135 F or above (CA) embargo 4 Lbs
21: Cook pork in walk in freezer do not have date mark. Person in charge stated it was cook a week ago. ( CA) trained on date marking and had him to date markcook pork in walk in freezer
34: 1200-23-01-.04(2)(d)9. No visible thermometer in chest freezer
35: 1200-23-01-.03(5)(a)7. Various Food items unlabeled near cook line on shelf of table
45: Reusing can goods container to store utensils in. Note : not designed to reuse
47: 1200-23-01-.04(6)(a)1.(iii) Lid top on a white powder substance is extremely dirty on shelf of table
52: 1200-23-01-.05(5) Dumpster door open outside
53: 1200-23-01-.06(4) Floor is extremely damage at mop sink. It is not an easy clean surface
53: 1200-23-01-.06(5)(a) Lining shelf of prep table with cardboard
Additional Comments
Jie Lin
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
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
IN
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
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
IN
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
35 Food properly labeled; original container, required records available
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
