New cooler has been purchased and foods are holding at the proper temperature.
All violations have been corrected.
No violation noted during this evaluation. | 03/22/2016 | Follow-up | |
Make sure when cooling foods to spread on sheet trays or reduce to smaller portions, to increase the surface area.
Will return on/about 03/22/2016 to check the coca cola cooler.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the coca cola cooler cold holding at improper temperatures. Foods were moved to another cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the coca cola reach-in noted at 48 F.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: Light bulb in the back of the kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/09/2016 | Routine | |
All food temperatures were measured under 41 F today. Service technician cleaned/adjusted the MUT and WIC after 4:30 pm on 5/19/15.
Using ice pans for raw proteins in the top of the MUT cooler to help stabilize temperatures in a hot kitchen.
No violation noted during this evaluation. | 05/20/2015 | Follow-up | |
Notes:
1. A service call has been placed to have the WIC checked out ASAP. The owner tried to defrost the unit in the morning by running water over the condensor/coils, but does not seem to have been an effective solution. Air temperatures are quite elevated, and any TCS product that is not needed has been relocated to other units, or is being 'chilled' in reach-in freezers. Minimize storage of any TCS items in the unit until temperatures return to 41 F or less.
2. The MUT cooler also needs to be checked out with temperatures running a little high.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All TCS product in the WIC and MUT cooler, and some in the 2-door low cooler cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Tested too strong at 200 ppm+.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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05/19/2015 | Routine | |
Adequate thermometer, chlorine sanitizer bucket, 3-vat setup, and test kit. Reviewed employee health -- signed copies are kept on file.
Excellent temperatures today!
Suggest removing plastic wrap from metal shelving. Metal shelving is smooth, durable, and easily cleanable, whereas the plastic is not.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Bottles with screw top lids and open coffee cups present in the kitchen.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drinks in the kitchen area require a lid and straw.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet wiping cloth stored on the countertop.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the dry storage area to the right of the freezers and in the rear dry storage room are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Personal Care Items - Storage (corrected on site)
Observation: Precription and over-the-counter medications stored over food preparation surfaces.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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12/09/2014 | Routine | |
Adequate thermometer, 3-vat setup, chlorine sanitizer, and test kit. Reviewed employee health and checked signed copies of form.
Drinks in the kitchen need to be consumed with a lid and straw.
The MUT cooler seems capable of maintaining temperatures of 41 F or less, but the kitchen is extremely hot. Keep only small portions in the top wells of the MUT cooler. Could also double pan product with ice/water underneath to lower temperatures. Could attempt to lower the thermostat if the MUT cooler as well, but be careful of the unit freezing up.
Any cooked items to be kept for over 24 hours must be clearly date-marked.
Only employees are allowed in the food preparation area. Kids are not allowed in the kitchen area.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked pork, cooked shrimp, cooked chicken, cracked shell eggs, and raw pork/beef/chx cold holding at improper temperatures in the top of the MUT cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) breaded chicken, dumplings, wontons, and egg rolls are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of cardboard as a single-use/single-service food contact material with fried noodles.
Correction: Discontinue use of cardboard as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
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07/08/2014 | Routine | |
Validation follow-up inspection conducted for comparison to routine inspection conducted by Mary Church on Feb 19. Verbal out-brief provided to PIC
No violation noted during this evaluation. | 02/21/2014 | Other | |
Adequate thermometer, chlorine sanitizer bucket, and test kit. Reviewed employee health.
Have the hoods professionally cleaned by the end of March 2014. Done last in Nov 2012.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp. Two pans containing frozen shrimp had some water in the container.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) breaded chicken and egg rolls in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Inner screen door has large gap along the bottom left edge.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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02/19/2014 | Routine | |
All other previously cited violations have been corrected at today's inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) eggrolls in the walk-in cooler in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the food processing area chest floor freezer units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Missing light cover above the rear warewashing area
Correction: the light bulbs area not shielded, coated, or otherwise shatter-resistant.
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10/21/2013 | Other | |
The manager provided a metal probe thermometer and chlorine test strips during today's inspection.
The Employee Health policy, FDA form 1B was issued to the manager, during today's inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (an opened can soda and water bottle was observed on the cookline).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (plastic bowls were observed as scoops in the bulk food storage containers).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: A pan prepared of cooked noodles, prepared 10/10/13, in the cookline maketable unit was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) General Tso's chicken and fried eggrolls, prepared 10/9/13, in the walk-in cooler were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the food processing area chest floor freezers and reach-in freezer unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the slicer and the food grinder components, in the rear storage area.
Correction: Clean and sanitize these surfaces for food contact.
- Light Bulbs Protective Shielding
Observation: Missing light shield/cover above the rear warewashing area.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizing agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 ( the chlorine sanitizer tested greater than 100 ppm chlorine on the cookline).
Correction: Utilize only chlorine sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/11/2013 | Routine | |
An air curtain has been installed on the WIC and the unit is holding much better temperatures as noted above. Thermostat may need to be raised to prevent freezing now that air movement has stabilized.
The following have been corrected from 5/13/13 and 5/23/13:
820A2: All foods in WIC are 41 F or less.
1570: WIC is maintaining temperatures under 41 F.
No violation noted during this evaluation. | 06/03/2013 | Routine | |
Facility had the freon charged in the WIC, but product temperatures are still borderline/little high. Owner is going to purchase and install an air curtain on the WIC, and the inspector will return to check the temperatures at that time. Owner is to contact inspector when the curtain is in place.
Patches made to screen at back door.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Breaded chicken, raw meats, and wontons in WIC cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: WIC is not maintaining product temperatures of 41 F or less.
Correction: Repair the WIC to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the WIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/23/2013 | Follow-up | |
Adequate thermometer, 3-vat setup, bleach sanitizer, and test kit. Reviewed employee health.
Strongly encourage facility to purchase and install an air curtain in the WIC to help stabilize temperatures. The unit is already having trouble maintaining temperatures of 41 F or less and the weather has not gotten really warm yet. Owners do not want to turn down the thermostat in fear of the unit freezing up. Product temperatures must be maintained at 41 F or less for all potentially hazardous foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Breaded chicken, raw meats, and wontons in WIC cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: WIC is not maintaining product temperatures of 41 F or less.
Correction: Repair the WIC to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the WIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The screen in the door is not attached along the sides, allowing easy entrance of pests.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/13/2013 | Routine | |
Adequate thermometer, chlorine sanitizer water, and test kit. Reviewed employee health.
Make sure cooks are heating all foods thoroughly enough to hit 165 F or higher for all product that is precooked. The chicken was very thinly sliced and the noodles provide air space so the temperature noted above was not recorded as a violation.
Make every effort to improve air flow in the WIC as warmer weather approaches.
No violation noted during this evaluation. | 02/07/2013 | Routine | |
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