4-501.114; Priority; Sanitizer solution was very weak or vacant of chlorine residual. Use test kits and change sanitizer solutions as often as necessary to maintain 100 ppm chlorine residual. Use sanitizer on all food contact surfaces, equipment, and utensils. Store WET or DAMP wiping cloths in sanitizer solution when not being used. Sanitizer changed during inspection and then tested good. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave wiping cloths out on surfaces.
0.0
49.
4-602.13; Core; Clean hood vent system of all grease buildup.
3-302.11; Priority; Cooked spare rib was stored on a lower shelf in the walk in under raw chicken. Bag was sealed containing the spare ribs and was moved to location with ready to eat foods above all the raw meats. Store all ready to eat foods on top above raw meats. Store the other raw meats below ready to eat foods according to final cook temperatures with chicken on the bottom. Raw chicken was in the prep sink and being cut on the prep table while a large bowl of raw beef was also being prepared in the the same area. Work with only one type or raw meat at a times to prevent cross contamination. CDI Cooked spare ribs moved to above ready to eat foods and education provided.
1.5
35.
3-501.13 ; Priority Foundation; raw chicken was being thawed under running water in the prep sink with cold water of 78F. The coldest available water from the tap was 78F. This method of thawing may not be utilized if the water temperature is above 70F. Use alternative methods of thawing during the summer when ground water temperatures are higher. CDI education provided. 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: Pf
0.5
38.
6-501.111; Core; A couple of drain flies observed in the area between the prep sink and the dish sink. Clean out floor drains and increase pest control to eliminate drain flies. Do not use any house hold pest control sprays such as “RAID” only use pest control products that are labeled for use in restaurants.
4-202.11; Priority Foundation; plastic food pans with broken edges and cracks. Discard any broken plastic food pains. Maintain all food contact surfaces free of breaks, cracks, chips that effect the ability for the items to be cleaned and sanitized. Pans discarded at inspection. .CDI
2-401.11; Core; Employee drink and half eaten pastry were sitting on the shelf above the prep top. Employees must eat in a designated area to prevent contamination of food items. Employee drinks must be stored below and away from food items, use cups with lids and straws or equivalent to prevent contamination of hands when drinking.
0.5
17.
3-701.11; Priority; Raw chicken was being prepped in the back kitchen area and a cut piece fell on the floor. employee observed picking up the raw chicken off the floor and then putting it back in with the other chicken that was being prepared. Employee was stopped and the portion that touched the floor was discarded at inspection. Food that has touched the floor is considered contaminated and should not be picked up placed with uncontaminated items. CDI with education. FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. P
1.0
35.
3-501.13 ; Priority Foundation; Raw chicken thawing under running water at the prep sink with water of 89F. The water was running on the cold side only but due to ground temperatures the cold water from the tap was above 70F. Running water for thawing purposed must not exceed 70F. use an alternate thawing method when the water temperature is greater than 70F. CDI education. Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or
(4) 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: Pf
0.5
38.
6-501.111; Core; Flies observed in the grill line area landing on raw broccoli and other food items at the prep top cooler. Evaluate pest control practices to eliminate flies in the kitchen. Protect food items during storage to eliminate contact with flies.
1.0
44.
4-901.11; Core; plastic food pans stacked wet on the drying rack over the three compartment sink. Cross stack items so that all food pans may properly air dry.
3-501.16 (A)(2) and (B); Priority; Foods in the open top portion of the prep cooler (chicken, pork, shrimp) were 45F. Unit must be able to hold foods 41F or below, even during and after busy times when lid is open. Unit thermostat was adjusted to a colder setting and digital thermometer placed in there to easily monitor the temperature. If unit does not cool then it is suggested to have it serviced. Container of fried chicken in small reach in cooler was 71F (was on table upon entry), cut cabbage on prep table by cooler was 68F. Both are TCS foods and must be held under temperature control at 41F or below. Do not sit out at room temperature. Items removed.
1.5
33.
3-501.15; Priority Foundation; Fried chicken bites were removed from wok and placed into a deep container for cooling. Foods in cooling need to be placed on shallow pans or single layer on a sheet pan so it can quickly cool to the required temperature in the required time.
0.0
38.
6-501.111; Core; Fruit flies observed in the back area around the dish sink and food prep sink area. Increase pest control to remove and prevent flying insects from the facility. Make sure all chemicals used are approved for commercial food service establishments. Keep foods and food contact items protected in storage, preparation and service.
6-501.111; Core; Many fruit/drain flies observed in the dish area of the kitchen, dining room, and at the rice hot holding units. evaluate pest control practices to eliminate all flying insects. 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
General Comments
No bare hand contact with ready to eat foods. Noodles are cooked a second time at order.
6-501.111;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 Core; many flies observed throughout the kitchen especially in the meat prep area. Take measures to eliminate flies.
1.0
41.
3-304.14; Core; Store all wet wiping cloths in a properly prepared sanitizer solution when not in use. a properly prepared chlorine sanitizer should be 50 -100 ppm of chlorine. One wet wiping cloth was observed on the prep table.
4-501.114; Priority; Sanitizer very weak in bucket with wiping cloths. Do not add soap to sanitizer solution as this will work to weaken it. Use test kits and change solutions regularly to ensure 100 ppm chlorine residual. Use sanitizer on all food contact surfaces, equipment, and utensils. Clean and sanitize all prep sinks after each use. Keep clean side of utensil sink cleaned/sanitized at all times. Sanitizer changed during inspection and then tested good. Education during inspection. CDI
1.5
23.
3-501.17; Priority Foundation; Date marks missing from required foods in the walk-in cooler. Date mark all previously cooked, prepared, or opened packaged foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date! Products missing dates were dated during inspection. CDI
1.5
49.
4-602.13; Core; Clean grease buildup from hood vent system.
4-601.11 (A); Priority Foundation; Clean side of utensil sink was visibly soiled. Clean utensil sink good, then sanitize with approved sanitizer of 100 ppm chlorine. Washing/sanitizing dishes must be done in a cleaned/sanitized environment to avoid possible contamination of cleaned/sanitize dishes and cookware. Sink cleaned/sanitized during inspection. Education CDI
2-201.12; Priority; With the adoption of the 2017 food code there are now the "big 6" instead of the "big 5" reportable illnesses. 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 cleanup vomiting and diarrheal events. CDI education
0.0
15.
3-302.11; Priority; Cooked chicken and vegetables being stored on bottom shelf in walk-in cooler below raw chicken. All ready to eat foods should be stored above raw meats to prevent contamination. CDI cooked chicken and veg moved to top shelf
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut cabbage sitting out at room temperature on prep area. Cut cabbage is a potentially hazardous food and should be held at 41F or below. CDI PIC stated just cut it this morning and put back into prep cooler.
0.0
33.
3-501.15; Priority Foundation; Chicken wings cooling out on prep table at room temperature. PIC stated had been cooked about 1 hr. ago and the wings were at 69F. Need to continue to monitor cooling and move wings to cool under refrigeration so that they can cool in the correct time frame. CDI wings moved to cooler
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!
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!
