13: 260 Observed sliced ginger with mold in the mini refrigerator (Hisense) at the bar area. Corrective Actions: Advised the person in charge to ensure food is safe and unadulterated.
Corrected during inspection: The person in charge voluntarily discarded the sliced ginger.
15: 470 Observed improper storage inside the walk-in refrigerator: 3 trays of raw egg above the mayonnaise container, employee food (rice and chicken) next to a container of bacon and a container of soup, and bags of mixed batter dripping into bottled water.
Corrective Actions: Advised the person in charge to put the trays of eggs under the container of mayonnaise, separate the employee's food from the restaurant's food, and put the bags of mixed batter in a container and below the bottled water to prevent cross-contamination.
Corrected during inspection.
16: 1780 (E) Observe dirt and black-like substance on the periphery of the can opener. Corrective Actions: Advised the person in charge to clean and sanitize the can opener to prevent food contamination.
16: 1770 (A) Observed limescale inside the stationary dish machine. Corrective Actions: Advised the person in charge to remove and clean the limescale inside the dish machine to prevent recontamination of sanitized utensils/equipment.
28: 3320 Observed unlabeled spray bottles with chemicals under the prep unit and beside the dump sink. Corrective Actions: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Corrected during inspection: The person in charge labeled the spray bottles with chlorine and cleaner.
36: 1510 The person in charge could not provide a food temperature measuring device. Corrective Actions: A food thermometer shall be provided and readily accessible for use in ensuring the attainment and maintenance of food temperatures.
41: 570 The in-use wiping cloth on the prep table was not sanitized. Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
56: 3200 Observed accumulation of dust in the ventilation of the walk-in cooler and vents on the ware washing area. Corrective Actions: Instructed the person in charge to clean the vents inside the walk-in cooler and ware washing area to prevent contamination of food and utensils.
Additional Comments
Corrections to make were discussed with the person in charge. Suggested to make sanitizer bucket on every station.
Food Temperatures
Description
Temperature
State of Food
soup
40 °F
Cold Holding
sliced tomatoes
40 °F
Cold Holding
white sauce
41 °F
Cold Holding
milk
41 °F
Cold Holding
red pepper
178 °F
Cooking
pre-cooked chicken
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dishmachine
chemical
50
CMA
chlorine
3-compartment sink (not set up)
No records found
Equipment Temperatures
Description
Temperature
chest freezer x 2
0 °F
lowboy unit
41 °F
True 2 door freezer
7 °F
Walk-in cooler
38 °F
True prep unit 3 door
40 °F
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.
