DAIKON

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed 6 pair of tongs stored handles down. Observed tongs taken to dish to rewash and store properly. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed rice in bin with no identifiable label on it. Observed operator labeling containers. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink by make station with egg shells inside sink. Observed operator removing and coaching. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs hanging from storage rack, touching hose of fire extinguisher. Observed operator remove and put in dish. Corrective Action Taken

Basic - Stored food not covered. Observed in reach in freezer, tempura shrimp without lid to cover. Observed operator covering shrimp. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following out of temperature in reach in cooler across from cook station on front line. Temperatures ranged from 44F-53F. Operator voluntarily threw everything away, called maintenance, and maintenance came out and repaired issue with cooler. Scrambled Eggs #1 lbs, White Rice #4 lbs, Egg Noodles cooked #7 lbs, Cooked Chicken breast in strips #1 lb, Raw Beef Strips #7.5 lbs, Cooked Shrimp #4 lbs, Ground Pork #6 lbs, Cooked Pad Thai Noodles #8 lbs, Rice Noodles #6 lbs, Raw Chicken Breast Strips #6 lbs. Scrambled Eggs (51F - Cold Holding); White Rice (49F - Cold Holding) Egg Noodles (49F - Cold Holding); Cooked Chicken breast in strips (53F - Cold Holding); Raw Beef Strips (53F - Cold Holding); Cooked Shrimp (45F - Cold Holding); Ground Pork (48F - Cold Holding); Cooked Pad Thai Noodles (47F - Cold Holding); Rice Noodles (45F - Cold Holding) Raw Chicken Breast Strips (53F - Cold Holding) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following out of temperature in reach in cooler across from cook station on front line. Temperatures ranged from 44F-53F. Operator voluntarily threw everything away, called maintenance, and maintenance came out and repaired issue with cooler. Scrambled Eggs #1 lbs, White Rice #4 lbs, Egg Noodles cooked #7 lbs, Cooked Chicken breast in strips #1 lb, Raw Beef Strips #7.5 lbs, Cooked Shrimp #4 lbs, Ground Pork #6 lbs, Cooked Pad Thai Noodles #8 lbs, Rice Noodles #6 lbs, Washed, Raw Chicken Breast Strips #6 lbs. Scrambled Eggs (51F - Cold Holding); White Rice (49F - Cold Holding) Egg Noodles (49F - Cold Holding); Cooked Chicken breast in strips (53F - Cold Holding); Raw Beef Strips (53F - Cold Holding); Cooked Shrimp (45F - Cold Holding); Ground Pork (48F - Cold Holding); Cooked Pad Thai Noodles (47F - Cold Holding); Rice Noodles (45F - Cold Holding) Raw Chicken Breast Strips (53F - Cold Holding) Corrected On-Site Admin Complaint