- R/*4.5/4.6/3.2 Observed the chicken tongs were stored in the raw beef container. Food contact surface shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Tongs were relocated to the three-vat sink area to be washed, rinsed, and sanitized.
- *3.4 Observed Sweet and sour pork was holding at 60°F, Egg rolls were holding at 49°F, and Roast pork was holding at 48°F and
- 46°F. Foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms.
- *3.4 Observed the Sweet and sour chicken was cooling at room temperature and was holding at 72°F. Foods shall be cooled from
- 135°F-70°F within a total of two hours and from 135°-41°F within a total of six hours to limit the growth of organisms.
- *2.4/5.1/3.4 Observed raw meat was sitting in the hand sink to thaw. Foods shall be thawed under running draining water, as part off the continuous cooking process, or under refrigeration. Keep the hand sink accessible to promote proper hand washing.
- R/4.5 Clean the bottom of the upright freezer unit is soiled.
- R/4.4/4.5 Clean or repair the exterior of the Kenmore commercial chest freezer, to provide a cleanable surface.
- R/4.5 Continue to clean the cabinets under the fryers, and the sides of the fryer which are soiled or encrusted in food debris.
- R/4.4 The shelf with the scale was rusty. Clean or repair this area to provide a cleanable surface.
- R/4.4 The shelves in the walk-in cooler are rusty and soiled. Clean and repair these areas.
- R/4.1/9.0 Observed the operation added GE chest freezer model number FCM7SUBWW, and Kenmore chest freezer model number
- 25316542101, both chest freezer units appear to be non-commercial equipment. This inspector checked the manufacturers website and CSA and was unable to determine if these units are commercial grade. Provide documentation that equipment is commercial grade or remove non-commercial grade equipment.
|
12/7/2011 | Follow Up 1 | |
- CHEMICAL: Observed the liquid soap was stored with food on the shelf under the preparation table. Store toxic chemicals in a separate designated form food and equipment to prevent cross-contamination. The soap was relocated today.
- Discussed cooling foods in shallow portions that are uncovered or vented, while under refrigeration, to assure 135°F-70°F is achieved in two hours and 135°F-41°F is achieved in a total of six hours to limit the growth of organisms.
- PROTECTION FROM CONTAMINATION: Observed raw eggs in the walk-in cooler were stored above ready-to-eat foods. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination.
- Discussed thawing food under running and draining water.
- C/R/*4.5/4.6 Observed the knife between the reach-in unit and the Kenmore freezer was soiled. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch.
- *4.0 Observed various food items were stored in grocery bags and egg rolls were stored in a cardboard box. Provide food grade bags or containers. Grocery bags are made with recycled materials and are not approved for food storage. Card board boxes are to be discarded once the product is removed.
- *4.5/4.6/3.2 Observed the beef tongs were stored in the raw chicken container. Food contact surface shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Tongs were relocated to the three-vat sink area to be washed, rinsed, and sanitized. Keep beef tongs in the container with raw beef, and tongs for the raw chicken in the raw chicken container.
- R/3.2 Label the condiment containers on the wok line with the name of the food.
- R/3.2 Observed wet cloths were stored on the counter. Store wet wiping cloths in sanitizing solution between uses to limit the growth of organisms.
- R/4.5 Clean the bottom of the upright freezer unit and the exterior of this unit are soiled.
- R/4.4/4.5 Clean or repair the exterior of the Kenmore commercial chest freezer, to provide a cleanable surface.
- R/6.4 Clean the floor surface under the bulk foods container which is soiled.
- R/4.5 Clean the reach-in unit door seals which are soiled.
- R/4.5 Clean the cabinets under the fryers, and the sides of the fryer which are soiled or encrusted in food debris.
- 4.5 Clean the exterior of the new Kenmore freezer unit which is soiled.
- 6.4 Clean the soiled ceiling surface as needed.
- 5.1 Repair the leaky plumbing on the three-vat sink, and the two-vat sink. Plumbing shall be maintained a state of good repair.
- 4.5 Clean the exterior of the scale which is soiled.
- 4.4 The shelf with the scale was rusty. Clean or repair this are to provide a cleanable surface.
- 4.0 Remove the foil wrapped cardboard lining the shelves in the walk-in cooler, and the soiled cardboard on top of the chest freezer, to provide a cleanable surface.
- 4.4 The shelves in the walk-in cooler are rusty and soiled. Clean and repair these areas.
- 4.4 Repair the damaged door seal on the Pepsi cooler to provide a cleanable surface.
- 6.1 Repair the air gap under the rear delivery door to prevent pest entry.
- 3.2 Cover the bulk container on the food storage rack, to prevent contamination.
- 3.2 Sift the condiments on the wok table which contains food debris. Sift or discard condiments regularly.
- 3.2 Bowl was used as a scoop in the sweet and sour pieces. Provide a handled scoop and store the scoop in the food with the handle extended outward
- 4.1/9.0 Observed the operation added GE chest freezer model number FCM7SUBWW, and Kenmore chest freezer model number
- 25316542101, both chest freezer units appear to be non-commercial equipment. This inspector checked the manufacturers website and CSA and was unable to determine if these units are commercial grade. Provide documentation that equipment is commercial grade or remove non-commercial grade equipment.
- 6.2 Repair the non-functioning light fixtures throughout to provide lighting requirements as specified in OAC 3717.
|
10/31/2011 | Critical Control Point 2 | R/HOLDING: Foods listed in the temperature log were holding at improper temperatures. Foods shall be maintained at
41°F and below, or 135°F and above to limit the growth of organisms. PIC was asked to contact a refrigeration repairman to adjust the walk-in cooler and the reach-in unit. Additional foods and refrigeration units were holding at improper temperatures: Fried Rice 64°F, walk-in cooler air temperature 43°F, Chicken 42°F, and Pork 42°F.
R/HAND WASHING: Observed the rear hand sink was lacking paper towels. Adequate supply of paper towels, to promote proper hand washing. Discussed wit PIC.
Discussed Slacking/thawing foods. Food can be thawed at room temperature as long as the food product maintains at temperature of 41°F and below.
R/DATE MARKING: Observed the Teriyaki chicken, and egg rolls were lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Date these foods items.
|
- C/*4.5/4.6 Observed the equipment was washed, sanitized, and rinsed. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- C/*4.4 Observed the chlorine sanitizer was above 200ppm. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitized.
- C/*4.5/4.6 Observed the knife between the reach-in unit and preparation table was soiled, and several knives on the knife strip were soiled. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch.
- R/3.2 Label the condiment containers on the wok line with the name of the food.
- R/3.2 Observed wet cloths were stored on the counter. Store wet wiping cloths in sanitizing solution between uses to limit the growth of organisms.
- R/4.5 Clean the bottom in both of the upright freezer units, which are soiled.
- 4.4/4.5 Clean or repair the exterior of the Kenmore commercial chest freezer, to provide a cleanable surface.
- 6.4 Clean the floor surface under the bulk foods container which is soiled.
- 4.5 Clean the fan covers in the walk-in cooler which are soiled/dusty.
- 4.5 Clean the reach-in unit door seals which are soiled.
- 4.5 Clean the cabinets under the fryers which are soiled.
- 2.4 Observed unnecessary persons in the kitchen. Only employees of the operation are permitted in the kitchen of the FSO.
- Note: Discussed cans containing food products is s single use item and shall be discarded after initial use.
|
5/17/2011 | Standard 1 | HOLDING: The following foods were holding at improper temperatures: In the walk-in unit: beef 42°F, chicken 42°F, in the reach-in unit: Pork 42°F, Chicken 42°F and 45°F, shrimp 42°F and 48.8°F, roasted pork 50°F, mixed vegetables 50°F and at room temperature Fried Rice 95°F and 108°F. Foods shall be maintained at 41°F and below, or 135°F and above to limit the growth of organisms.
HAND WASHING: Observed the rear hand sink was lacking soap, additionally soap was relocated from the front hand sink to the rear hand sink. Adequate supply of soap was provided at both hand sinks. Keep soap available at all hand sinks to promote proper hand washing.
Discussed Slacking/thawing foods. Food can be thawed at room temperature as long as the food product maintains at temperature of 41°F and below.
DATE MARKING: Observed the Teriyaki chicken was lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Date this food
|
- R/3.2 Label the condiment containers on the wok line with the name of the food.
- 3.2 Observed wet cloths were stored on the counter. Store wet wiping cloths in sanitizing solution between uses to limit the growth of organisms.
- 6.2 Repair the non-functioning light fixtures throughout, to provide lighting as specified in OAC 3717.
- 4.5 Clean the bottom in both of the upright freezer units, which are soiled.
- 5.1 Front hand sink was not properly draining. Plumbing shall be maintained in a state of good repair.
- 3.2 Observed a bowl was stored in the sweet and sour pieces. Provide a handled scoop and store the scoop in the food with the handle extended outward.
- 4.0 Seal or paint the bare wood pieces in the bottom of the two door upright freezer to provide a cleanable surface.
- 6.4 Clean the ceiling tiles throughout, which are soiled.
- 4.8 Provide the individually wrapped stirrers, or an approved dispenser to prevent consumer contamination.
- 5.1 Clean the drain under the preparation sink which is soiled.
- PREVENTION OF CONTAMINATION FROM HANDS: Observed the cook leave the premise and returned to work activities with out washing his hands. Food employees shall wash their hands as often as necessary to prevent contamination. PIC was educated on this requirement.
- PROTECTION FROM COTAMINATION: Observed a dented can of hosin sauce on the shelf. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. This canned good was removed from the normal shelf today.
- DATE MARKING: Sweet and sour pieces were dated 11/18/10. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. This foods was discarded today.
|
11/29/2010 | Standard2 | HOLDING: Observed tofu was holding at improper temperatures. Foods shall be maintained at 41°F and below to limit the growth of organisms.
TEMPERATURE MEASURING DEVICE: No temperature measuring device was available for use. Provide a temperature measuring device, to monitor food temperatures.
PROTECTION FROM CONTAMINATION : Observed raw eggs were stored above raw vegetables, raw meats were stored above and open bucket of chopped vegetables, raw sausage was stored above ready-to-eat foods, and raw shrimp was stored with onions. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross contamination. These foods were relocated today.
COOLING: Observed chopped roast pork cooked the previous day contained temperatures of 47°F, 42-44°F. Foods shall be rapidly cooled from 135°F-70°F in two hours and from 135°F-41°F within a total of six hours. Discussed cooling foods in shallow portions while under refrigeration.
|
Restaurant representatives - add corrected or new information about Asian Grill, 1164 North Court Street, Medina, OH »