Critical violations must be corrected in 10 days. PIC informed that mussels are being purchase fresh, tags are being kept for three months. Reminded the PIC that cooked package slice pork, displayed in the front service counter during lunch time needs to be place in ice to ensure temperature is underneath 41 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Garlic in oil located with spices in front of the wok, had temperature of 70 F .
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.
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02/19/2016 | Routine | |
No violations noted. Observed good cooling practices, ice being use to cool fresh cooked pasta for adequate storage in reach in cooler.
No violation noted during this evaluation. | 09/30/2015 | Routine | |
- Absolutely no bare hands contact with ready-to eat foods, use disposable gloves or utensils. Gloves must be changed between working with raw and ready-to-eat foods, if torn or if changing task. Hands must be washed in-between.
- Garlic and oil mixture is a TCS food and must be stored on ice (below 41 F ) if needed on cooking line
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: MasterBilt refrigerator must be set at 35 F - 38 F internal temperature to support cold holding of 41 F or less.
Correction: Adjust RIC 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/22/2015 | Follow-up | |
The follow-up inspection will occur on Friday, May 22, 2015.
All violation must be corrected prior re-inspection.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The open drink and plate with food spotted in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat/drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the muscles containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS in the both kitchen RIC cold holding at improper temperatures. Raw seafood was discarded from one of the RIC.
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: Both reach-in coolers in the kitchen are not supporting cold holding temperature of 41 F or less.
Correction: Repair both RICs 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: everything.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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05/18/2015 | Routine | |
The facility is approved for foodservice operation pending issuance of a Certificate of Occupancy by Chesterfield Building Department.
Note: The operator provided a metal probe thermometer, quat test strips and an Employee Health policy was again discussed a this time.
- Physical Facilities in Good Repair
Observation: Missing ceiling tiles were noted in the kitchen area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/17/2015 | Follow-up | |
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