10: 3030 There are no paper towels at the hand sink by the front desk to dry hands. There must be paper towels available at hand sink for proper hand drying at all times. Corrective Actions: Manager provided paper towels.
15: 470 In the walk-in cooler raw beef is stored above ready to eat (precooked dumpling). Raw animal origin food shouldn't be stored above ready to eat food to prevent contamination. Corrective Actions: Manager place the raw meat on the below shelf.
22: 0820 (A2) Raw eggs and garlic mix (time/temperature control food) stored by the stove cold holding at 56 degrees Fahrenheit. Time/temperature control food should be kept at 41 F or below. Corrective Actions: Manager discarded the food.
28: 3330 Chemical spray bottle observed without the proper labeling. All working containers of toxic materials should have a label with the common name of the material in it. Corrective Actions: Manager labeled the spray bottle.
41: 570 In use wet towel observed sitting on the kitchen counter. All wet towels should be placed in a sanitizer solution. Corrective Actions: Manager made a sanitizer bucket and placed the towel inside.
43: 550 In use utensil by the rice warmer observed being stored in a bowl of water. In use utensils should be placed on a clean bowl or plate without a water. Corrective Actions: Manager emptied the water out and used a clean plate to place the in-use utensils.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
egg
56 °F
Cold Holding
rice
165 °F
Hot Holding
raw chicken, raw beef, raw shrimp
40 °F
Cold Holding
tofu
40 °F
Cold Holding
noodle after 2 hrs
67 °F
Cooling
soups
180 °F
Hot Holding
garlic mix
52 °F
Cold Holding
cooked chicken
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chlorine
100
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
