| No violation noted during this evaluation. | 01/05/2016 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken (68F and 112F) made in bulk and held at room temperature 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.
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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07/09/2015 | Routine | |
| No violation noted during this evaluation. | 01/08/2015 | Routine | |
| No violation noted during this evaluation. | 10/08/2014 | Routine | |
| No violation noted during this evaluation. | 07/08/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/08/2014 | Risk Factor | |
Permit inspection. Permit will be issued upon receipt of application and payment.
No violation noted during this evaluation. | 01/03/2014 | Routine | |
| No violation noted during this evaluation. | 10/22/2013 | Routine | |
All leftovers dated in the walk-in but small refrigerators found to not be dated. PIC informed me that the items are pulled from same lot and will all have the same disposition. Informed PIC each container needs dating if separating for proper handling.
Re label all bulk containers (rice, sugar, flour, etc.). Writing is fading on containers.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer can were observed reused for the storage of sweet and sour sauce.
Correction: Discontinue the reuse of manufacturer containers for sweet and sour sauce storage. Provide approved reusable food storage containers designed for your food storage needs.
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07/23/2013 | Routine | |
Permit issued
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
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: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw pork, ribs in sink.
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)
Observation: The prepared ready-to-eat (chicken and pork products) 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.
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02/05/2013 | Routine | |
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