Make station is not operable at time of inspection. No TCS food being held in unit. Service call made to repair.
Time policy for chicken during lunch hours is being applied effectively.
No violation noted during this evaluation. | 11/02/2015 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken (57F) and egg rolls (51F) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Food items are stored next to the fryer for fast serve. PIC identified as time policy but not marked.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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05/05/2015 | Routine | |
| No violation noted during this evaluation. | 02/03/2015 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Teenager only person able to speak English. The adults present could not explain temperature requirements and the use of time as a public health control. Feel I was able to explain to have the teenager express the requirements.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, cooked (70F) and egg roll, with pork (68F) 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. Food placed on time as public health control.
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11/04/2014 | Routine | |
| No violation noted during this evaluation. | 08/07/2014 | Routine | |
| No violation noted during this evaluation. | 05/12/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/10/2014 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Bowl of raw chicken stored on trash can
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fan in walk in cooler
Correction: Maintain nonfood-contact surfaces of equipment clean.
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11/05/2013 | Routine | |
- Clothing - Outer Clothing - Clean Condition (corrected on site)
Observation: Food employees wearing soiled outer clothing. Cook changed apron. Uniform soiled from cleaning vents. Explained importance of keeping cleaning clothing.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice, fried (132F) and chicken, fried (85F) hot holding at improper temperatures. Rice was reheated to 165F since less than 2 hours from cooking and chicken was discarded by the PIC.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back of kitchen is being used for purposes other than washing hands. Rubber gloves being stored on the edge of the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front of kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back of kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/24/2013 | Routine | |
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