The URL can be used to link to this page

Home My WebLink AboutFOOD ESTABLISHMENT INSPECTION REPORT - 21-00426 - Red 8 Asian Cuisine and Sushi Bar - RemodelFood Establishment Inspection Report Establishment Name RED 8 ASIAN CUISINE & SUSHI BAR Insp. Type Pre-Operational Date Apr 25, 2022 Address 469 N 2ND E, REXBURG ID 83440 Operator JIAN FENG PAN EHS Eric Baird County Madison License/Permit # M-0472 Report Date Follow-Up Date # of Risk Factor Violations 0 # of GRP Violations 0 # of Repeat Risk Factor Violations 0 # of Repeat GRP Violations 0 Total Score 0 Total Score 0 A score greater than 3 Risk Factor and/or 6 GRP Med OR a score greater than 5 Risk Factor and/or 8 GRP High = Mandatory re-inspection Risk Category:H Inspection time (min) 30 Travel time (min) 3 FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection R=repeat violation Compliance Status COS R Supervision (2-102) 1 IN Person in charge present, demonstrates knowledge, and performs duties 2 IN Certified Food Protection Manager Employee Health (2-201. 2-501) 3 IN Management, food employee and conditional employee; knowledge, responsibilities and reporting 4 IN Proper use of restriction and exclusion 5 IN Procedures for responding to vomiting and diarrheal event Good Hygienic Practices (2-401) 6 N/O Proper eating, tasting, drinking, or tobacco use (2- 401.11) 7 N/O No discharge from eyes, nose, and mouth 2-401) Preventing Contamination by Hands (2-301, 3-301) 8 N/O Hands clean & properly washed (2-301) 9 N/O No bare hand contact with Ready-To-Eat (RTE) food or a pre-approved alternative procedure properly allowed 10 IN Adequate handwashing sinks properly supplied and accessible Approved Source (3-201, 3-202) 11 IN Food obtained from approved source 12 N/O Food received at proper temperature 13 IN Food in good condition, safe, & unadulterated 14 N/A Required records available: shellstock tags, parasite destruction Protection from Contamination (3-302, 4) 15 N/O Food separated and protected Compliance Status COS R 16 IN Food-contact surfaces; cleaned & sanitized 17 IN Proper disposition of returned, previously served, reconditioned & unsafe food Time/Temperature Control for Safety (3-401, 4-301) 18 N/O Proper cooking time & temperatures 19 N/O Proper reheating procedures for hot holding 20 N/O Proper cooling time and temperature 21 N/O Proper hot holding temperatures 22 N/O Proper cold holding temperatures 23 N/O Proper date marking and disposition 24 N/O Time as a Public Health Control; procedures & records Consumer Advisory 3-603) 25 N/A Consumer advisory provided for raw/undercooked food Highly Susceptible Populations 3-801) 26 N/A Pasteurized foods used; prohibited foods not offered Food/Color Additives and Toxic Substances (3-302) 27 N/A Food additives: approved & properly used 28 IN Toxic substances properly identified, stored, & used Conformance with Approved Procedures (3-502) 29 N/A Compliance with variance/specialized process/HACCP Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. GOOD RETAIL PRACTICES ( = not in compliance) Safe Food and Water (3-302) 30 Pasteurized eggs used where required 31 Water & ice from approved source 32 Variance obtained for specialized processing methods Food Temperature Control (4-203) 33 Proper cooling methods used; adequate equipment for temperature control 34 Plant food properly cooked for hot holding 35 Approved thawing methods used 36 Thermometers provided & accurate Food Identification (3-302) 37 Food properly labeled; original container Prevention of Food Contamination (6-501) 38 Insects, rodents, & animals not present 39 Contamination prevented during food preparation, storage & display 40 Personal cleanliness 41 Wiping cloths: properly used & stored 42 Washing fruits & vegetables Proper Use of Utensils (3-304) 43 In-use utensils: properly stored 44 Utensils, equipment & linens: properly stored, dried, & handled 45 Single-use/single-service articles: properly stored & used 46 Gloves used properly Utensils, Equipment and Vending (4-801) 47 Food & non-food contact surfaces cleanable, properly designed, constructed, & used 48 Warewashing facilities: installed, maintained, & used; test strips 49 Non-food contact surfaces clean Physical Facilities (5-203, 5-501) 50 Hot & cold water available; adequate pressure 51 Plumbing installed; proper backflow devices 52 Sewage & waste water properly disposed 53 Toilet facilities: properly constructed, supplied, & cleaned 54 Garbage & refuse properly disposed; facilities maintained 55 Physical facilities installed, maintained, & clean 56 Adequate ventilation & lighting; designated areas used Page 1 of 2 4/25/2022http://127.0.0.1:89/sub_0%5cid%5cbonnevilleidahofalls%5cinspect.nsf/xxvw_AllDocs/5F... Food Establishment Inspection Report Establishment Name RED 8 ASIAN CUISINE & SUSHI BAR Date Apr 25, 2022 Operator JIAN FENG PAN Address 469 N 2ND E REXBURG ID 83440 County Madison Estab # M-0472 EHS/SUR.# Eric Baird Report Date Inspection time (min) 30 Follow-Up Date Travel time (min) 3 Purpose Pre-Operational TEMPERATURE OBSERVATIONS Item/Location Temp (° F) ambient air/refrigerators 41 OBSERVATIONS AND CORRECTIVE ACTIONS Question Number Item Number Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. GENERAL COMMENTS Pre-opening inspection for newly renovated establishment. Ok to operate. Be sure to clean and sanitize countertop and food-contact surfaces before operating. Signature Date :Apr 25, 2022 Person in Charge: Haixia Chen Inspector: Eric Baird Page 2 of 2 4/25/2022http://127.0.0.1:89/sub_0%5cid%5cbonnevilleidahofalls%5cinspect.nsf/xxvw_AllDocs/5F...