| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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Upon arrival at the facility, I observed that there were 3 employees working. I presented my credentials and was told that there was no one in charge at the present time, but that the manager would be in shortly. The owner/manager, Zaw Maung arrived over halfway through the inspection and was present for the completion. I explained and conveyed to Mr. Maung that there must be a designated person in charge present at the facility at all times. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed food service employee handle utensils, label machine, and personal cell phone while only changing gloves; did not wash hands between glove changes. |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed 2 food containers of Crab Sticks stored in the food service walk in cooler to be past the 7-day discard date, with a preparation date of 4/2/25. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management discarded referenced product during inspection. |
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| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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The were no required Sushi reports observed to be available for the following dates: 4/1/25, 3/31/25, 3/30/25, 3/29/25, 3/27/25, 3/23/25, 3/22/25, 3/17/25, 2/19/25, 2/9/25, 2/8/25, 2/7/25, 2/6/25, 2/5/25, 1/18/25, 1/17/25, 1/8/25, and 12/31/24. |
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Priority Foundation (PF) |
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