Notes:
1. Hoods are due for professional cleaning sometime in April 2016. Please call and schedule.
2. Provided ServSafe flyer for May 2016.
3. Discussed using a chart for date marking instead of stickers on dishes. Create a chart and use it consistently, to show dates of when egg rolls, wontons, and sweet+sour chicken are prepared.
4. Bean sprouts and garlic+oil must be kept at 41 F or less at all times. Ice water bath set up for sprouts, and garlic+oil relocated to the MUT cooler.
5. Reviewed proper storage of raw foods in the WIC. Handout showing proper order is already posted on the RIF door. Refer to it.
6. Make sure to use chlorine test kit when mixing up sanitizer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts and garlic+oil sitting out for use cold holding at improper temperatures. Sprouts measured at 65 F and garlic+oil at 80 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat wontons and egg rolls in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the take out bags are not durable, nonabsorbent, easily cleanable, resistant to pitting. Take out bags are in contact with foods in the freezers.
Correction: Take out bags are not intended to be food grade storage bags. Food grade storage bags prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Light Bulbs Protective Shielding
Observation: The light fixture over the dry storage shelving/WIC is missing its light shield.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Area under the fryers and cook line noted in need of cleaning. Food debris and greasy residues present and will attract pests.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/31/2016 | Routine | |
Previously cited violations were corrected at this time.
No violation noted during this evaluation. | 12/09/2015 | Follow-up | |
The operator provided a metal probe thermometer at this time. An Employee Health policy was discussed and issued during today's inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils ( open drinks were observed in the rear storage area and on a shelf a the expo area).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (raw beef/raw chicken was observed stored above cooked rice in the walk-in cooler).
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk storage food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: A container of cut lemons was observed stored in the ice bin of the side area beverage station.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Containers of pooled eggs and garlic-in-oil and bean sprouts at the end of the cookline, were observed stored at room temperature on the cookline
Correction: the pooled eggs and garlic-in-oil were cold holding at improper temperatures.The operator rapidly cooled the TCS food products.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sweet and sour chicken in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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11/18/2015 | Routine | |
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