1: Due to high amount of priority violations, active managerial control needs to be improved.
4: Observed employee eating over hibachi grill as i entered fse.
6: Observed several employees leave kitchen than return to food prep and did not wash hands.
7: Observed employee putting chicken wonton in bowl to be taken to buffett and he was handling with bare hands.
13: Observed server take a glass and scoop ice out of bin making contact with ice with her bare fingers.
20: All tcs foods on hibachi cooler. Discarded shrimp, cubed chicken, beef, noodles, and crab meat.
31: Cooked exposed noodles sitting out cooling at room temp.
35: Several containers of sugar, flour etc. not labeled.
45: Black residue inside of ice machine.
47: Missing hood filters.
50: Hand sink in wash room is clogged.
53: Floors are damaged/poor repair.
Additional Comments
Discussed implementing a Food Saftey Plan in order to obtain active managerial control o ver repeated Priority items. Advised operator I was available to assist with developing the RCP
I will return within 10 days to verify all priority violations have been corrected.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
6 Hands clean and properly washed
Repeat
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
OUT
13 Food separated and protected
Repeat
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
IN
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
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
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
