- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed: 1) in the 1 door freezer, raw frozen repackaged vegetables stored under raw frozen repackaged chicken 2) in the chest freezer, raw frozen repackaged chicken, beef and shrimp stored mixed together with no order of ascending cooking temperature 3) in the 3 door cooler, raw pork stored over a can of soda, noodles, bacon and vegetables. CORRECTION: Discussed cross contamination with the PIC. Handout provided. Freezers and coolers were reorganized during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed ready to eat foods in the facility for longer than 24 hours not date marked. These foods included tofu, cooked meat, cooked vegetables, cooked broccoli and sauce in a container and cooked tofu. CORRECTION: Required foods were date marked with the day of opening. Handout provided.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Tofu spring rolls are left out on the counter and are on time marking. They were properly marked for the time taken out of temperature control, however there is no policy for this time marking procedure. CORRECTION: PIC wrote a time marking policy for the spring rolls during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The caulking and wallboard above the 3 compartment sink is in need of repair. Ceiling tiles in the kitchen area appear to be in need of repair.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Chest Freezer: Frozen 1 Door Cooler: Frozen 3 Door Cooler: tofu 42°F, raw chicken 40°F, cooked toff 55°F (cooked less than 1 hr prior) Dorm Cooler: half and half 40°F Prep Cooler: raw shrimp 41°F, cabbage 43°F, cooked chicken 42°F 1 Door Glass Cooler: spring roll 41°F, sticky rice in bag 41°F 1 Door Freezer: Frozen
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Peanut sauce 158°F on counter cooling, cooked less than 15 minutes prior Rice Cooker: 167°F, 145°F
- Information: Dishwashing Methods:
Chemical dish machine: 133°F at plate level, 50 ppm chlorine Chlorine test kit provided Sanitizing bucket: 200 ppm chlorine Handwashing sinks stocked
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Employee beverage container handout provided. Ensure test kit can be located during the inspection. Recommended to have an employee food storage shelf in the cooler.
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12/16/2015 | Semi Annual Food | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The main prep cooler is holding all potentially hazardous foods at 50-52*F throughout the unit. Temporary CORRECTION: The person-in-charge states nearly all top insert foods were stocked this morning in the last hour, and placed them back in the tall 3-door cooler until ice bins could be set up. All potentially hazardous foods kept in the cooler longer than 4 hours were discarded. A call for repairs was made during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
The rear kitchen employee had an open soda can and an uncovered mug of soda stored at her station during food handling. CORRECTION: The PIC discarded the beverages and had the employee stop work and wash her hands. Ensure all beverage containers are equipped with a lid and straw.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
The wall behind the 3 compartment sink is soiled with black mold growth. Some walls in the front kitchen are soiled with grease residue. Please clean these areas more thoroughly.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Tall 3 door cooler, 38*F; glass door cooler, 38*F; prep cooler, 50-52*F (See violation); ice set up with bean sprouts, 41*F; freezer OK.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Peanut sauce, 135*F.
- Information: Dishwashing Methods:
Dishmachine reaches 130*F with 50 ppm chlorine. 3 compartment sink available.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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06/19/2015 | Semi Annual Food | 92 |
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