REMINDERS:
1) Please make sure all employees sign the Employee Health policy agreement and they are trained to report illnesses and symptoms.
2) Do not block the handsinks. Both handsinks in the kitchen should have, hot water, soap, paper towel and easily accessible.
3) Monitor temperature of food when it is delivered to make sure Potentially hazardous foods (PHFs) are delivered at 41F or below.
4) Check all the refrigerators and temperatures of 1 or 2 PHFs inside refrigerators twice a day and maintain a log.
Note: The facility gets pest control services. Please continue to get service every month until the cockroach problem has been completely resolved. Keep the facility clean.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw pooled eggs above produce in prep refrigerator. raw shell eggs above vegetables in walk-in refrigerator. Raw chicken about noodles prep refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoop in standing water at room temperature.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked duck 46F, milk 46F--True 3DR display refg. Bean sprout 62F, tofu 61F--on prep table near cookline
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Note: Discarded milk and duck. Bean sprout and tofu put back in refrigerator.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: dumplings, duck and several other items in the prep refrigerators were not dated.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Controlling Pests by Routine Inspection of Premises
Observation: Observed 2 live cockroaches crawling out of soda gun in bar area. Note: Per the owner they have not used the soda gun in the bar area for months. They are in process of removing everything.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of cockroaches on the premises. Also, remove all card board and all unnecessary items to keep the area clean. The facility got pest control service on 11/19/2015, reviewed the invoice.
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11/20/2015 | Routine | |
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