8: Soap container stored in handsink. Corrective Action: moved to proper storage area.
37: Multiple twist top water bottles on food prep surfaces during food preparation. Discussed proper storage below and away from food, with lid and straw.
37: Some product such as soaking potatoes in walk in cooler have no cover while in storage.
37: Bag of onions on floor near dry storage.
37: Food delivery made today with some product such as boxes with cabnage, are stored directly on floor.
39: Wet and dirty wiping clothes stored on multiple surfaces throught out facility and used to wipe down containers. Reviewed proper sanitizer bucket use and wiling storage inside them.
41: Rice scoop at buffet and whisk at tea expo station stored in standing water that is not at 135F.
41: Ice scoop container for ice machine has dust build up.
47: Top Shelves of dry storage have some soot like dust and particles throughout. Some shelving in walk in cooler have some debris build up.
53: Facility is old and in poor repair, multiple tiles cracked and do not allow for proper moping. Ceiling tiles are water damaged and som have dust build up around vents
57: Missing no smoking signage at all entrances.
Additional Comments
Missing no smoking signage at all entrances.
Saw a single piece of lettuce in sanitizer compartment discussed proper ware washing and avoiding contamination. Reviewed proper rotation of water as bleach loses effectiveness and water changed.
Observed proper cooling during inspection but some chefs had some confusion about proper cooling time periods. Reviewed cooling period time line.
Bourbon chicken nearly out of compliance at buffet, reviewed proper mixing. Ice machine in expo are may need cleaning.
Hot water to sushi area took some time initially discussed that it may become issue I future if it cannot reach 100F in a reasonable time.
One hot holder for rice was not in temperature but person in charge states that they change holder as part of the cooling process and is still cooked. Discussed proper hot holding after cooking.
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
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
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
