I - P / Employee Health
The operation had an employee health policy on file.
I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
II - P / Good Hygienic Practices
Per discussion with PIC, employees eat food in designated area (dining area).
III - P / Preventing Contamination by Hand
Observed food employee changing gloves when required.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.
III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
PIC has a level 2 ODH certification in food protection.
V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
V - P / Food from Approved Source
Foods are received from the following sources: AFC
V - P / Food from Approved Source
The operation maintained written documentation of parasite destruction for applicable fish products.
Letter of guarentees were provided at the time of inspection.
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooling cooked time/temperature controlled for safety foods (brown rice, prepared sushi) from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
VI - P / Time/Temperature Controlled Safety Food
Observed cold foods being held at 41°F or below.
VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.
Ensure surfaces are clean before sanitizing. FSO is using color coded buckets for cleaning.
VIII - P / Consumer Advisory
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
VIII - P / Consumer Advisory
Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
X-P / Chemical
Toxic materials are properly identified and stored.
X-P / Chemical
No unapproved food or color additives are used.
X-P / Chemical
Sulfites are not applied to fresh fruits or vegetables intended for raw consumption.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 11-July-2018
Comments |
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All temperatures measured were acceptable at the time of inspection. |