3-302.11; Priority; Raw beef stored on shelf above raw shrimp in walkin cooler. Foods should be stored by highest final cook temperature on the bottom so from top to bottom of cooler should be: ready to eat foods (veg, cooked meat, fruit, etc), eggs, seafood, beef,pork, and chicken. CDI PIC moving chicken to bottom shelf
0.0
28.
7-102.11; Priority Foundation; Spray bottle not labeled. PIC stated it is sanitizer in bottle. Make sure all working containers are labeled with common working name to prevent mixing of chemicals and so is easy to identify what is in containers. CDI PIC labeling
1.0
41.
3-304.14; Core; Sanitizer bucket too weak at 0ppm. Wiping cloths should be stored in sanitizer at correct concentration between uses. CDI PIC remade too 100ppm
3-302.11; Priority; Raw chicken stored on shelf above vegetables and eggs. Foods should be stored by highest final cook temperautre on the bottom so from top to bottom of cooler should be: ready to eat foods (veg, cooked meat, fruit, etc), eggs, seafood, beef,pork, and chicken. CDI PIC moving chicken to bottom shelf
1.5
23.
3-501.18; Priority; Cooked chicken wings in walkin cooler missing date label. PIC stated just cooked this morning and forgot to add date as got busy. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. CDI PIC adding labels
0.0
35.
3-501.13 ; Priority Foundation; Thawing chicken wing in prep sink but water just barely turned on/dripping. When thawing under water should be in water at 70F or below and should be completely submerged. For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or CDI PIC moving chicken to walkin cooler
0.5
38.
6-501.111; Core; A live roach seen crawling over hot hold unit for the rice. Facility should be free of all pests. Continue pest control.
3-501.16 (A)(2) and (B); Priority; Cut cabbage and garlic and oil out on prep area at room temperature. All potentially hazardous foods should be kept at 41F or below for cold holding. If not going to cold hold than can use time control. For time control foods must be labeled so can keep track of time and can be held for 4 hours then should be discarded. CDI
1.5
23.
3-501.18; Priority; Chicken and cut pork in walkin cooler missing date labels. PIC stated were made today and forgot label. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. CDI PIC adding labels
3-501.16 (A)(2) and (B); Priority; Prep cooler holding with the bottom at 43-45F and the top at 47-49F. All potentally hazardous foods being cold held should be at 41F or below. PIC stated was at 38F before lunch rush but kept cooler open during lunch causing the rise in temperature. Make sure to keep unit as much as possible. Make adjustments so unit will hold at 41F or below.
1.5
38.
6-501.111; Core; A few flies seen in dish area. Facility should be free of all pests. Continue pest control.
3-501.16(A)(1) ; Priority; Fried rice not in hot hold unit just out on top of prep area in container at 132-135F. PIC stated that hot hold was too full so took some out of unit. Foods being hot held should be at 135F or above. Can not just leave out at room temperature. CDI PIC reheating
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings some floured and some just sauced setting out at room temperature. PIC stated that have been prepping but having to walk away to go do other things then coming back to finish prepping. Foods that are not in the action of being prepared must be held under time or temperature control at 41F or below. Can not leave out to rise in temperature. CDI
3-501.13 ; Thawing shrimp in sink by just sitting it cold water. Thaw all foods one of four ways: in the cooler, in the microwave if going to immediately cook, as part of the cooking process or in the appropriate prep sink under cold RUNNING water. CDI PIC started the cold water
0.5
39.
3-305.11; Core; Open box of noodle packages stored beside hand sink in back area were they could be exposed to splash from the sink. Do not store items near sinks were they can be exposed to splash. CDI PIC moved box away from sink.
1.0
55.
6-501.12; Core; General cleaning needed on floor and walls throughout. Especially near the fryers were can see grease buildup on wall.
3-501.16 (A)(2) and (B); Priority; Many foods noted out without any temperature or time control while waiting to be prepared at a later time: cut cabbage, cooked broccoli, floured chicken, and chicken that was sauced (temperatures in temperature chart). Foods that are not in the action of being prepared must be held under time or temperature control at 41F or below. Keep items in the cooler and remove what can be prepared at that 1 time. Items moved back to the cooler until they are ready to immediately be prepared. The cut cabbage must be held in the cooler at 41F or below or held using time control. The cooked broccoli must be stored in the cooler not on top of containers in the open top portion of the cooler.
1.5
35.
3-501.13 ; Priority Foundation; Foods thawing by sitting on the prep stations at room temperature. Thaw all foods one of four ways: in the cooler, in the microwave if going to immediately cook, as part of the cooking process or in the appropriate prep sink under cold running water. Do not thaw by sitting at room temperature.
0.5
43.
3-304.12; Core; Rice scoop was stored in a container with a small amount of standing water. Store in the food items with handle out, in a clean and dry container. Do not store in standing water at room temperature.
0.0
47.
4-501.11; Core; In the walk in freezer, there are large icicles below the drainpipe of the ventilation unit. Repair the source of the water that is causing the ice to build up here. Keep foods protected below the area, place a pan or bucket to catch the water/ice. The caulk at the 3-comp dish sink is moldy. It needs to be removed and replaced. The burners below the woks have a very lumpy and greasy build up around the ring that woks sit on. Manager reported using cement to build this up. The cement needs to be smooth so it can be washed and cleaned. Repair and clean.
3-501.16 (A)(2) and (B); Priority; Chicken in reaching cooler at 45-47F. All potentially hazardous foods should be at 41F or below. PIC stated left chicken out on counter during lunch rush which caused the rise in temp. Keep foods in cooler to keep at the correct temperature. CDI
2-401.11; Core; Employee food stored throughout walk-in cooler. Keep employee food low and separate from food for the facility to prevent contamination.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut cabbage and noodles out at room temp. Raw chicken in bowl marinating at room temperature. Chicken in reach-in cooler higher in temperature at 48-50F. All potentially hazardous foods should be kept at 41F or below. CANNOT KEEP OUT AT ROOM TEMPERATURE. Noodles were cooked. Cabbage and chicken wings put into walk-in cooler to cooler quickly. CDI
1.5
38.
6-501.111; Core; Live roach seen near hand sink by 3 comp sink. Facility should be free of all pests. Take measures to control pests.
1.0
39.
3-305.11; Core; Boxes of rice noodles stored beside the hand sink the back area. Food should be stored where it is not exposed to splash or other contamination. Move foods more away from hand sink or put up splash guard.
0.0
44.
4-903.11(A), (B) and (D); Core; In the 3 comp sink had changed the order so that the clean dishes are on the side near the hand sink. Clean dishes are now in the area were splash from the hand sink can get on the them and recontamination can happen. Need to put clean dishes on other side of sink again or put up splash guard.
2-201.11 (A), (B), (C), and (E); Priority; With the adoption of the 2017 food code now there are the "big 6" reportable illnesses instead of the "big 5". Have updated employee health policies.
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 cleanup of vomiting and diarrheal evets.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut cabbage out on prep area. Cut greens are a potentially hazardous food and have be stored at 41F or below. CDI
1.5
38.
6-501.111; Core; Live fly seen in storage area. Facility should be free of all pest. Continue pest control.
0.0
General Comments
Information for the adoption of the 2017 food code can be found on our website. Both items can be printed off from the food service section.
3-302.11; Priority; Raw fish and raw beef were stored above ready to eat vegetables in walk in cooler. Always store raw meats below and away from ready to eat foods (vegetables or cooked foods). Raw meats were moved to lower cooler rack as foods were rearranged. CDI.
1.5
33.
3-501.15; Priority Foundation; Foods must cool quickly from 135F to 70F in 2 hours and then from 70F to 41F or lower in the next 4 hours. This cannot occur with foods sitting out at room temp. Once foods are below 135F, they must be moved to shallow pans and placed in refrigerators so that the rapid cooling process can start. Foods were moved to cooler. Only keep small quantities of food out during processing. CDI
0.5
49.
4-602.13; Core; Detail clean racks, sides of fryers, grill area, hoods, sinks, remove moldy silicone at 3 compartment sink area. This should be done on a regular basis.
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!
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! Follow-Up: 12/10/2018
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!
