3-501.16 (A)(2) and (B); Priority; Garlic and oil at 42F being held ontop of other items in top section of prep cooler so not truly sitting inside unit causing to be higher in temperature compared to the other items in the cooler. Recommend keeping inside unit so will stay at 41F or below especially as gets busy and top of prep cooler is opened more often. CDI PIC put inside unit.
3-501.16(A)(1) ; Priority; One out of the 4 soups/sauces being hot hold on line was below 135F at 130F. All potentially hazardous foods should be held at 135F or above. Noticed that burner had went out and restarted and reheating the broth. CDI Monitor to make sure all hot hold of potentially hazardous foods stays at 135F or above.
3-302.11; Priority; Raw chicken stored above eggs in walkin cooler. Make sure to keep all raw chicken below other items. When storing should store with lowest final cook temperature on top and highest final cook temperature on the bottom. CDI eggs moved.
1.5
15.
3-302.11; Priority; In same prep area there was a container of raw shrimp and another container of raw chicken to the side of the prep area. Keep different types of raw meats separate to prevent contamination. Recommend prepping items at different times to prevent cross contamination. CDI Items moved
0.0
21.
3-501.16(A)(1) ; Priority; Chicken just sitting in fryer basket at 113F. Potentially hazardous foods should be held at 41F or below or 135F or above. Once cooked needs to maintain at 135F or above. CDI reheating
2-201.12; Priority; With the adoption of the 2017 food code now there is the "big 6" instead of the "big 5 illnesses. Need to have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the clean up of vomiting and diarrheal events. CDI education
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Clean interior of ice machine of all mold/mildew. Clean all food contact surfaces, equipment and utensils good, then sanitize with 50-100 ppm chlorine.
1.5
36.
Replace broken gaskets on reach-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee peeling raw shrimp at prep table, went to ice machine and grabbed ice with scoop without washing hands. Educate employees on proper handwashing, between handling raw meats/seafoods and before handling anything else. Scoop was removed to wash.
2.0
10.
In the coolers, remember that sauce (soy,ginger,garlic,etc) is considered a ready to eat food that should not be kept below raw meats.
0.0
48.
Back screen door does not completely close due to a new door sweep. Repair the screen door to completely self close since main door is often left open during day.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Make sure food dispencing scoops stay stored handle up to prevent hand or fingernail contact with food. Make sure all foods are covered good while in the coolers. Foods must be covered good for protection at all times.
1.5
24.
Raw shrimp was thawing in standing water at the prep sink. Thaw all frozen foods in the refrigerator or under cool running water.
0.5
36.
Replace or repair all torn cooler door gaskets.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Excellent Food Temperatures. Passed serv-safe exam with 12 credit hrs on 7/12/11.
EMployee beverage on food prep table. Keep all beverages in a location that will not cause a cross contamination risk for foods or food prep areas, and clean utensils.
0.0
3.
Employee in dining room cleaning tables, entered kitchen to handle foods without washing hands. All hands must be washed between handling any dirty item, upon entry to kitchen, after handling money, and always before handling foods or utensils.
2.0
29.
All employees who handle food must wear a hair restraint while doing so.
0.0
40.
Racks inside the walkin cooler are dirty and need cleaning to remove old food particles. Clean under prep areas and shelving throughout.
0.5
49.
No documentation of approved training - no credit awarded.
Employee handling money then handling foods and food utensils, Employee entered facility from outside and handled food utensils without any handwashing. Hands must be washed after any task and before handling foods, food utensils or equipment, always wash after handling money and upon entry to facility.
2.0
10.
Several containers of food in the coolers without adequate covers. Keep all foods properly protected. Once a number 10 can is opened, all remaining food must be stored in a food grade, covered container.
1.5
34.
Air dry food containers, do not stack wet
0.0
35.
Metal tin plates cannot be washed. Single service only, discard once soiled.
0.0
45.
Clean walls in the back food prep area. Clean floors under equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
When going from handling raw product to cooked, make sure to wash hands between tasks to avoid cross-contamination with hands.
2.0
10.
Make sure all foods have a cover to protect them in coolers and freezers. Store raw eggs below sauces or other ready to consume products. Protect foods and use proper storage to avoid cross-contamination.
3.0
33.
Store scoops handle up to avoid hand and fingernail contact.
0.5
40.
Clean hood vents.
0.5
45.
Cleaning to walls and floors needed in the kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION Garlic/butter @ 60 f. All cold potentially hazardous items must hold at 45 f or below.
2.0
29.
GENERAL COMMENT All employees preparing food must wear effective hair restraints.
0.0
36.
REPEAT VIOLATION Replace broken gaskets on cooler/freezer doors.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Make sure raw chicken is stored below raw shrimp in walk-in freezer. Store all raw foods according to final cook temp with highest final cook temps on the bottom.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Fried chicken bites and fried rice sitting out at room temperature in bowls, no orders in process. Do not leave any foods out at room temperature. Hold hot at 135 f or in cooler at 45 f. Both were discarded.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
29.
GENERAL COMMENT Wear a hair restraint while preparing food.
0.0
31.
NOT OBSERVED
0.0
34.
Do not store utensils between table and cooler. Do not store clean cutting boards under dirty side of dishsink.
0.5
45.
GENERAL COMMENT Clean wall by dry storage rack.
0.0
3.
CORRECTED DURING INSPECTION Employees who handle money, raw meats or clean must wash hands before handling foods.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Flour for battering raw meat must be sifted to remove left behind particles of food between batches or keep refrigerated. Spices, sauces, flour and rice should not be stored below the meat/seafood prep table.
1.5
11.
CORRECTED DURING INSPECTION Table was used to prep raw chicken then used to prep raw pork. Clean and sanitize prep tables between uses and different meat species.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Pork skewers should not be stored on top of dirty pork cooler. Store in cooler after cleaned.
0.5
40.
GENERAL COMMENT Clean top of pork cooler.
0.0
46.
GENERAL COMMENT Clean vents in bathrooms.
0.0
3.
CORRECTED DURING INSPECTION Employee went to cooler & then prepared onions with out washing his hands. Properly wash hands before handling/preparing food.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Scoop handle in dry food. Food stored uncovered. Cover foods when not in use. Raw foods not stored according to final cook temperature. All raw meats must be stored according to find cook temp. Chart given.
1.5
11.
CORRECTED DURING INSPECTION
0.0
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
Food (chicken) improperly cooling on prep tables & in deep pans. Use shallow pans & cooler/freezer to rapidly cool foods.
1.0
26.
GENERAL COMMENT Label dry foods in english and any other languages.
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Cooked noodles 71 f, garlic in oil mixture 84 f. Both items are potentially hazardous and must be kept 45 f or below.
2.0
18.
NOT OBSERVED
0.0
29.
Employee preparing food without a hair restraint on. All employees who prepare food must wear a hair restraint while doing so.
0.5
30.
GENERAL COMMENT
0.0
34.
Air dry food containers before stacking, do not stack wet.
0.5
40.
GENERAL COMMENT
0.0
7.
NOT OBSERVED
0.0
8.
CORRECTED DURING INSPECTION Three gants/fruit flies found in bucket of salt. Product was discarded. Keep foods tightly covered to protect from pest or other contamination.
1.5
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION x 2. Raw meats stored above sauces in walk-in cooler, lots of foods uncovered in coolers/freezers. Store raw meats & seafoods below the ready to consume items including sauces. Keep all foods covered in storage. Do not store seasonings (salt,sugar,etc) below the meat prep sink.
3.0
11.
CORRECTED DURING INSPECTION at the time of inspection, no sanitizer solution was available in the building. Employee went to store to purchase bottle of chlorine and mixed a sanitizer solution in two spray bottles of 50 ppm chlorine & water. Keep a sanitizing solution available at all times of operation of at least 50 ppm chlorine & use on all work surfaces before & after uses. Do not place dirty pots on top of ice machine.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
HOT WATER WAS AT 105 F SHOULD BE 130 F. A 30 DAY INTENT WILL BE ISSUED
2.5
3.
REPEAT: RAW MEAT WAS BEING STORED ABOVE SAUCES IN WALK-IN COOLER. FOODNOT COVERED IN WALK-IN COOLER AND FREEZER. WHEN STORING COOKED AND RAWMEAT ALL FOODS MUST BE COVERED. ALL RAW MEAT MUST BE STORED BELOW COOKED, PRE-COOKED AND READY TO EAT FOODS AND SAUCES.
5.0
9.
AN OPENED EMPLOYEE DRINK WAS SITTING ON PREP TABLE. AN EMPLOYEE WAS SEEN WASHING THEIR HANDS AT 3 COMPARTMENT DISH SINK. PLACE ALL DRINKS IN A CUP WITH A LID AND STRAW STORED BELOW FOOD AND FOOD CONTACT AREASWASH HANDS ONLY AT HAND SINKS.
UPON ARRIVIAL AN EMPLOYEE WASHED/RINSED KNIVES AND PLACED WITH CLEAN UTENSILS. MUST WASH WITH SOAP AND WATER, RINSE AND SANITIZE FOR TWO MINUTES.
2.5
17.
HOOD NEEDS CLEANING, I HAVE SEEN SOME IMPROVEMENTS OVERALL.
1.0
3.
WALK-IN FREEZER HAD RAW CHICKEN STORED ABOVE COOKED FOODS AND READY TOEAT FOODS. LARGE FOOD CONTAINERS ON WHEELS WAS STORED BELOW DRAIN BOARD OF MEAT PREP SINK. WHEN STORING FOOD STORE ALL RAW MEATS BELOW COOKED, PRE-COOKED AND READY TO EAT FOODS IN COOLER AND FREEZER. FOOD WAS ALSO STORE IN GROCERY BAGS, DO NOT STORE FOODS IN GROCERY BAGS ONLY IN FOOD GRADE BAGS. DO NOT STORE FOOD CONTAINERS BELOW MEAT CONT.
REPLACE ALL TORN GASKETS. CLEAN SIDES OF EQUIPMENT, SIDE OF CONTAINERSHOLDING DRY FOOD PRODUCTS,GASKETS,SHELVING AND INSIDE THE WALLS AND BOTTOM OF REACH IN COOLERS.
2.0
2.
IN TOP PORTION OF PREP COOLER (COOK LINE COOLER) 2 CONTAINERS OF PORK OR BEEF WERE AT 50 AND ONE AT 75 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. EMPLOYEES PLACED IN ICE BATH. GARLIC AND OIL WAS AT 70 F, IT MUST BE HELD AT 45 F OR BELOW. COOKED NOODLES SITTING ON COUNTER UPON ARRIVIAL THEN PLACED IN REACH-IN COOLER WERE AT 75 F. ALLHOT HOLD FOODS MUST BE HELD AT 140 F OR ABOVE.
2.5
25.
BACK SCREEN DOOR SHOULD BE SELF-CLOSING, IT SHOULD CLOSE ALL THE WAY WITHOUT PUSHING CLOSED. REPAIR SCREEN SO THAT THERE IS NO HOLES IN SCREEN.
1.0
28.
FLOORS AND WALLS ALL NEED BETTER CLEANING.
1.0
3.
UPON ARRIVIAL SEVERAL (10-12) DIFFERENT CONTAINERS OF COOKED MEAT PRODUCTS (PORK,CHICKEN,SHRIMP,BEEF AND NOODLES) WERE ALL SITTING ON TABLE TOPS,DRAIN BOARDS,EMPLOYEE STARTED COVING FOOD AND PLACING INTO COOLER AS INSPECTOR WALKED THRU BACK OF KITCHEN WITH MANAGER. ONCE FOOD IS COOKED PLACE IN WARMER TO HOLD AT 140 F OR PLACE IN COOLER TO COOL DOWN PROPERLY. DO NOT LET STAND OUT OF TEMPERATURE CONTROL. CONT.
A LOT OF CLEANING IS NEEDED ON THE SIDES OF EQUIPMENT, OUTSIDE OF DRY FOOD CONTAINERS AND SHELVING IN WALK-IN COOLER & FREEZER.
1.0
24.
ANTS COMING FROM FLOOR AT HANDSINK IN BACK AND SEVERAL FLIES SEEN IN KITCHEN AREA TODAY. IMPROVE PEST MANAGEMENT.
2.0
28.
FLOORS AND WALLS NEED BETTER CLEANING THROUGHOUT KITCHEN.
0.5
3.
SHRIMP SITTING IN STANDING WATER, WHEN THAWING MEAT OR ANY OTHER FOODSTHAW IN COOLER OR UNDER COLD RUNNING WATER. DO NOT USE BOWLS OR CUPS WITHOUT HANDLES USE SCOOPS OR CUPS WITH HANDLES AND KEEP HANDLES UP OUT OF DRY FOOD PRODUCTS. NOODLES SITTING OUT AT ROOM TEMPERATURE WERENOT COVERED. OTHER FOODS WERE SITTING OUT OF TEMPERATURE WERE NOT COVERED. OTHER FOODS WERE SITTING OUT OF TEMPERATURE CONTROLED CONT.
WHEN PREPARING FOOD MAKE SURE TO COMPLETE THE TASK; DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE WHILE DOING SOMETHING ELSE. SHRIMP AT 55 F. PREP AS SOON AS POSSIBLE TO GET BACK INTO TEMPERATURE CONTROL AT 45 F OR BELOW.
CLEAN AND SANITIZE ALL DRAINBOARDS PREP SINKS AND PREP TABLES INCLUDING ABOVE AND UNDER CUTTING BOARDS. CLEAN AND SANITIZE BEFORE AND AFTER FOOD PREP CLEAN IN CORNERS OF SINKS AND IN HARD TO REACH AREAS.
5.0
17.
CLEAN RACKS IN THE WALK-IN COOLER, CLEAN GASKETS ON COOLERS AND HOOD VENTS. REPAIR FREEZER DOOR. WIPE DOWN ALL EQUIPMENT.
2.0
3.
DO NOT STORE RAW FOOD NEXT TO OR ABOVE COOKED OR READY TO EAT FOODS. STORE ALL RAW FOODS BELOW AND APART FROM COOKED OR READY TO EAT FOODS.
CLEAN AND SANITIZE ALL DRAINBOARDS, PREP SINKS, AND TABLES, ESPECIALLYBEFORE PREPARING FOOD OR WASHING UTENSILS. CLEAN UTENSILS BETTER SUCH AS KNIVES, ESPECIALLY CLOSE TO HANDLES.
2.5
13.
REPLACE OR RE-SURFACE ALL CUTTING BOARDS THAT HAVE ROUGH SPOTS OR CUTS
1.5
17.
CLEAN RACKS IN THE WALK-IN COOLER REPAIR FREEZER DOOR WIPE DOWN ALL EQUIPMENT SURFACES.
ALL EMPLOYEES THAT COOK FOOD MUST WEAR HAIR RESTRAINTS.
0.5
13.
CUTTING BOARD AT PREP COOLER NEEDS RESURFACING OR REPLACING.
1.5
16.
PLASTIC BOWLS AND OTHER TAKE OUT ITEMS NEED TO STAY IN ORIGINAL CONTAINER SO NOT TO GET DUSTY.
1.0
3.
IN WALK-IN COOLER COOKED RICE WAS STORED BELOW RAW MEAT, SMALL REACH- IN COOLER RAW BEEF WAS STORED BESIDE COOKED CHICKEN. KEEP ALL COOKED FOODS AND READY TO EAT FOODS ABOVE ALL RAW MEATS: COOK FOOD & READ TO EAT FOODS SEAFOOD (FISH & SHRIMP) PORK BEEF GROUND BEEF POULTRY (CHICKEN, TURKEY AND EGGS)
