Discussed cooling, cold holding, hot holding times and temperatures with manager and employees. Food suppliers: US Foods, Sealand for frozen raw shrimp, scallops and lobster and Best Foods. No sushi prepared. Soups are discarded at the end of the day. Rice prepared daily. No rice held over. Numerous foods cooked, cooled and held over including chicken, pork, shrimp, and noodles. Discussed date marking all cooked ready to eat foods if held longer than 24 hours. Employee health information posted. Form 1B reviewed and signed by employees. Observed several containers of foods not covered. Ensure all foods are covered during storage.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees are not knowledgeable of cooling times and temperatutre or hot and cold holding temperatures.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed two containers of cooked cabbage and vegetables draining with plastic bag in which cabbage mix was delivered covering food and a bucket on top of bag to press water out of cabbage. The bag is not considered cleaned and sanitized.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. EHSS recommended using food grade plastic wrap and cleaned/sanitized bowl filled with cleaned/sanitized plates as weights as an alternative. Cabbage mix was discarded.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
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.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food. Linen were observed used to line trays and to cover foods.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Cooling* (corrected on site)
Observation: Cooked rice on prep table and cooked rice in walk in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked rice on prep table was 81/80 degrees and was made around 10:30, temperature taken at 2:30. Cooked rice in walk in cooler place in cooler at 11:30 was 105/104/110 degrees, temperature taken at 2:45.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Rice was discarded.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked pork cold holding at improper temperatures. Pork had been in unit since at least 10:30. Temperature taken at 2:30. Garlic and oil mix on wok line at 81 degrees since 10:30, temperature at 3:30.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. EHSS recommended discarding pork or reheating and cooling. Owner stated pork would be reheated for employee lunches. Garlic and oil mix was discarded. Ensure foods in top of Turbo Air sandwich prep unit are maintained at 41 degrees or below. Keep unit top closed when not working with food.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Prep pans were found stacked above the 3 basin sink while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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06/18/2015 | Routine | |
No critical violations. Discussed items cooked, cooled, and reheated: egg rolls, spare ribs, rice. Reminder to cool within 2 hours. Use WIF. Items on ice - use within 4 hours and then discard. Fire suppression checked 5/20/13. Reminder to put all equipment through dishmachine.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Temperature Measuring Devices
Observation: There was no probe temperature measuring device located in the facility
Correction: Provide a temperature measuring device that is able to record internal cooking temperatures.
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05/23/2013 | Routine | |
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