- XI PROTECTION FROM CONTAMINATION: Observed a container storing raw fish above containers storing corn and onions on cart inside walk-in cooler. In addition, cooked ribs stored next to raw beef. Properly store raw meats below cooked, ready-to-eat foods to prevent possible cross-contamination according to chart below:
- From top to bottom: top shelf ready-to-eat foods raw whole beef, raw whole pork, raw fish raw ground beef, raw ground pork bottom shelf raw chicken
- Raw meats were separated during this inspection.
- VIII DATE MARKING: The following foods lacking a date mark or stored greater than 7 days:
- - no date General Tso chicken
- - no date sweet and sour chicken
- - egg rolls dated 11/24
- - mushroom cheese dated 11/24
- Food shall be dated at time of inspection and consumed or discarded within 7days. Cheese was discarded today. Reportedly, egg rolls were made yesterday and date was not changed. Discussed dating sweet and sour chicken and General Tso chicken if stored greater than 24 hours.
- Observed meats thawing properly under refrigeration at time of inspection.
- Other temperatures recorded today:
- Waldorf salad cold holding buffet (prepped this morning) 44°F* egg fu young hot holding 150°F egg cold storage walk-in cooler 40°F chicken ball cold storage walk-in cooler 41°F steamed rice hot holding 158°F fried rice hot holding 158°F triple delight cooling process 44°F fish cold holding 38°F
- *4.0 MSG cardboard container is re-used to store breading for shrimp. This container cannot be effectively cleaned and sanitized.
- Store breading in containers capable of being cleaned and sanitized.
- */C2.4/4.5/4.6 Equipment is washed, sanitized with bleach water, and rinsed with clean water. Food contact surfaces shall be washed, rinsed with clean water, and sanitized. Discussed proper equipment washing and sanitizing with Person-in-Charge. Sign is posted at three-compartment sink in Chinese language with proper procedure. Person-in-Charge corrected this today.
- */C4.4 Chlorine (bleach) residual was 0 ppm in wiping cloth bucket. Maintain bleach water at 50-200 ppm to effectively sanitize food contact surfaces. Bleach was added to wiping cloth bucket today.
- 3.2 Breading for shrimp stored uncovered. Food shall be covered during storage.
- 3.2 Observed bowl stored in flour container. Provide a handled scoop to properly dispense food.
- 4.8 Clean containers are being stacked while wet. Allow equipment to dry completely before stacking.
- 5.4 Uncovered waste container in employee restroom. Provide a lid on trash container.
- Note: Reportedly, same supplier used (on file) for raw fish for sushi and sashimi.
|
12/2/2011 | Critical Control Point 2 | Person-in-Charge (PIC): Song Gao
VII HOT/COLD HOLDING: Foods holding at improper temperatures on the buffet. Hold all potentially hazardous foods cold at 41°F and below or 135°F or above to limit the growth of organisms and to prevent food borne illness. Discussed with the PIC. Baby clams were reheated at time of inspection.
XV TEMPERATURE MEASURING DEVICE: Two inaccurate long stem thermometers registered 20-25°F in ice water.
Thermometers shall be accurate within+/-2°F. Educated Person-in-Charge how to calibrate thermometers at time of inspection. Both thermometers were calibrated to 32°F today.
XII CHEMICAL: Observed detergent bottles stored on crate with rice and oil. DW-40 stored with clean equipment on shelf below slicer. Properly store poisonous/toxic chemicals in a designated area separate from food and clean equipment to prevent possible contamination. Chemicals were relocated today.
|
- *4.5/4.6 A vegetable chopper knife was soiled. Clean and sanitize this to sight and touch after contamination occurs.
- 4.5 Food debris was observed in the utensil container. Clean the utensil container and remove the food debris so utensils do not become soiled.
- 4.8 Clean containers are being stacked while wet. Allow equipment to dry completely before stacking.
- 5.4 Provide a trash can in the employee restroom.
- 3.2 Observed solid pieces of food debris in the breading container. Discard the contaminated breading. In the future, sift through the breading container every 4 hours to remove food debris.
- 5.1 A ladle was in the kitchen hand sink. Hand sinks are for hand washing only. The ladle was taken to the dish washing area.
- 3.2 Label ALL ingredient containers to prevent confusion.
- 4.0 Provide food grade container for the storage of bulk ingredient. The storage bins from The Home Depot are not made of a food grade material.
- 3.2/*4.6 Employees are cleaning food contact surfaces with wet wiping cloths. Sanitizing solution is not available for the wiping cloths. Provide chlorine (bleach) sanitizing solution buckets with a concentration between 50ppm to 200ppm for the wiping cloths in order to effectively sanitize food contact surfaces. Provide a separate bucket for raw animal food preparation. Provide a bucket for the sushi area.
- Note: Raw fish for sushi and sashimi is purchased from SeaOne 1-877-894-1666
- PROTECTION FROM CONTAMINATION: A can of Ground Bean Curd was dented on the top seam. A can of Mandarin Oranges was dented on the seam. Food packages and containers shall be in good condition to protect the food from contamination. The cans were relocated and will not be used.
- PROTECTION FROM CONTAMINATION: A container of raw chicken was stored on the shelf above a container of raw beef, in the walkin cooler. During the inspection the raw chicken was relocated to the bottom shelf. Store the raw animal foods in a manner the prevent cross contamination.
- From top to bottom: top shelf ready-to-eat foods raw whole beef, raw whole pork, raw fish raw ground beef, raw ground pork bottom shelf raw chicken
- Person-in-charge(PIC) The person in charge shall maintain compliance with the Ohio Uniform Food Safety Code and shall correct all violations.
- Note: New Procedure for Sushi Rice and Time as a Public Health Control
- This needs to be followed for the white rice used for sushi and sashimi
- 1.) Make white rice.
- 2.) Properly cool the rice to 41°F under refrigeration.
- 3.) Remove the container of rice from the refrigeration and mark the container with the time.
- 4.) Discard ALL food items prepared with the rice (sushi and sashimi) and any remaining rice after 6 hours.
|
4/29/2011 | Standard 1 | Person-in-charge(PIC): Song Gao
Observed proper date marking throughout the operation.
Chemical were properly labeled and stored throughout.
Observed proper hot holding of potentially hazardous ready-to-eat foods.
COLD HOLDING: SEE TEMPERATURE LOG. Potentially hazardous food was holding over 41°F. Hold all potentially hazardous foods cold at 41°F and below to limit the growth of organisms and to prevent food borne illness. Discussed with the PIC.
COOLING: Two plastic containers of General Tso's chicken, in the walk-in cooler, was holding at 44-45°F after cooling from overnight. Cool in small shallow portions and leave the lids off to allow rapid cooling. Discussed proper cooling with the PIC.
|
Restaurant representatives - add corrected or new information about Royal Buffet, 3835 Pearl Road, Medina, OH 44256 »