3-501.16 (A)(2) and (B); Priority; On the prep table by the cooler, a container of cut cabbage and a container of cooked broccoli were sitting at room temperature. Both items are TCS and must be held under time control or temperature control. They cannot sit at room temperature until ready to use. Items were removed.
1.5
33.
3-501.15; Priority Foundation; The entire speed rack in the back area had trays of cooked and cooled chicken bites and rice on it. Cooling at room temperature is not an approved method to cool. Once the foods cool to 135F then they must have active cooling procedures to cool and monitor. Use cold shallow pans in the cooler or freezer when cooling small amounts. Ice bags on the food or ice wands in liquids. Foods were moved to the freezer to cool quickly.
0.5
37.
3-602.11; Core; Several containers of white powders/granular (sugar, salt, flour, etc.) in them without any identification. When a foods is removed from it's original packaging and placed in a storage container, the container must be labeled with the contants.
0.0
38.
6-202.16; Core; Front door was propped open at start of inspection. Do not prop the door open unless there is a fly fan/air curtain or screen to keep pest out. Door was closed.
0.0
39.
3-305.11; Core; Boxes of food stored dirctly on the floor in the walk in cooler and walk in freezer. All foods need to be stored in a manner to keep them protected. Store them on approved shelving that is atleast 6 inches above the floor in covered containers. Do not line the containers with cardboard boxes.
1.0
47.
4-205.10; Core;Domestic chest freezer brought into the dining room area. Keep this unit locked to prevent contamination from consumers. All equipment must be designated for commercial use. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule
3-305.11; Core;boxes of foods items stored on the floor of the walk in cooler. Do not store any food items on the floor to prevent contamination and aid in cleaning of these areas. Food shall be stored at least 6 inches above the floor.
1.0
47.
4-205.10; Core;..Domestic chest freezer brought into the dining room area. Keep this unit locked to prevent contamination from consumers. All equipment must be designated for commercial use. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
3-302.11; Priority; uncovered cooked fried chicken stored in the walk in under pans of raw chicken. Store all ready to eat foods separate from raw meats that can contaminated ready to eat foods. Walk in rearranged at inspection. Pre cooked fried chicken is refried to order. CDI Store all raw meats according to final cook temperatures with ready to eat foods on top and descending with raw chicken on the bottom to prevent cross contamination.
1.5
22.
3-501.16 (A)(2) and (B); Priority; raw wrapped beef was left on the drain board of the sink at room temperature while raw chicken was being prepped in a different area. During pauses in preparation put all TCS foods back into cold holding until time for prepping. Do not prep multiple different types of raw meats at the same time to prevent cross contamination. Personal began beef prepping during inspection. CDI
0.0
39.
3-305.11; Core; boxes of foods items stored on the floor of the walk in cooler. Do not store any food items on the floor to prevent contamination and aid in cleaning of these areas. Food shall be stored at least 6 inches above the floor.
1.0
41.
3-304.14; Core; store all wet wiping cloths in a properly prepared food contact surface sanitizer between uses. Multiple wet wiping cloths sitting on the prep table.
0.0
47.
4-205.10; Core; Domestic chest freezer brought into the dining room area. Keep this unit locked to prevent contamination from consumers. All equipment must be designated for commercial use. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
0.0
55.
6-501.114; Core; continue working on removing unnecessary items from the dining area of the facility. Cleaning and removing items from this area will help in deterring pest harborage areas. The area has been improved from last inspection and there is no evidence of pests at this inspection.
3-501.16 (A)(2) and (B); Priority; All the ready to eat foods such as chicken bites, wings, and eggrolls in the 2 door cooler were holding at 45F. PIC states that all the items were removed from the cooler to clean the cooler and left out at room temp for a period of time warming the items. All items were prepared in the morning of the date of this inspection and were in various stages of cooling. Do not leave any Cold held foods out of temperature control even when cleaning coolers. utilize other coolers to hold foods during this time frame. ambient temperature of the cooler was found to be than 45F Practice proper food handling protocols for cold holding of foods. CDI education. All items are refried or cooked again at time of order to greater than 165F. Small batches are placed in this cooler for ease of use Verification to check this cooler in 3 days from the date of this inspection.
1.5
38.
6-501.111; Core; Live cockroach observed in the dining area space that is not being used. This area also has large amounts of clutter and cardboard on the floor. remove all cardboard and de clutter this space to eliminate any pest harborage areas. Have the facility treated for pests. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
1.0
39.
3-307.11; Core; Food left uncovered in the walk in. Keep food covered to prevent cross contamination when in storage. Crab rangoons were being prepared at the prep table. A metal tray was placed on top of the trash can to serve and a shelf and extension of the prep surface. the Trash can has trash inside and was not clean. do not use trash cans as prep surfaces.
1.0
55.
6-501.114; Core; Maintain the premises clean of unnecessary items and litter. Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
0.5
General Comments
Anyone entering the kitchen is under the management of the PIC at all times. All persons must adhere to employee health policies, practice safe food handling practices, and wear hair restraints. Follow-Up: 08/08/2023
Make sure to remove all old date labels from containers before washing, rinsing, and sanitizing. do not leave old date labels on the outside of containers.
5-202.14; Priority;A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. P Remove all hoses from the faucets at the mop sink and install a backflow prevention device before reattaching hoses. Hoses removed at inspection. CDI
3-501.16 (A)(2) and (B); Priority; eggrolls and fried chicken pieces were left to sit out on counters out of temperature control. all cold held foods must be held at 41F or below at all times. Do not sit items on the counter tops are room temperature. Egg rolls and fried chicken pieces are refried at time of order and had been out of temperature control for less than 1 hour. Both items were placed back in the one door cooler for cold holding. CDI
1.5
33.
3-501.15; Priority Foundation; cooling foods at room temperature is not an approved cooling methods. Cool foods rapidly and once the items are at 135f they must be placed in cold holding equipment, an ice bath, or other effective means of quickly cooling the items to 41F. fried chicken and noodles were both cooling at room temperature. both items were placed in the walk in to continue cooling. CDI
3-302.11; Priority; One container of raw meat stored above a container of vegetables in the walkin cooler. Keep all raw meat stored below ready to eat foods. CDI raw meat moved
0.0
General Comments
Gave PIC information on the adoption of the 2017 food code and he is printing documents that are now needed.
