- Critical: CLEANING PROCEDURE (repeated violation)
Observation: Food employee observed improperly washing hands. Employee was observed touching raw chicken that was thawing in water and wiped hands on pants.
Correction: Train food employees in proper handwashing techniques.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat cabbage stored under raw chicken and beef. Beef should be stored above raw chicken. Eggs should be stored on bottom shelf in case of breaking. All ready to eat foods should be separated from raw foods.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Small containers were being used inside of rice, sugars, flour. Use a scoop with a handle to prevent contamination.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
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01/30/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by rinsing in water with no soap and using a dish towel on counter to dry hands.
Correction: Train food employees in proper handwashing techniques.
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Food (chicken, pork, pea pods and other food) was observed coming into contact with to go plastic bags. Menus are used to absorb water on the bottom of the plastic containers that house the egg rolls.
Correction: Food containers need to be food grade and approved.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Food item (chicken, shrimp, beef) in walk in cooler not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Grinder used for pork was not cleaned after 4-hours with obvious food residue present on entire unit.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: Medicine for personal use in True 1 door cooler is stored next to sauces and other food products.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: The blue hand held cement mixer located in the kitchen needs to be removed. It was explained that it was used to mix food but now they are using a large wire wisk.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Numerous foods (vegetables, partial covered meats) in the walk in cooler were observed to be unwrapped or uncovered. Noted that at start of inspection kitchen workers went into walk in to cover product that was not covered. During inspection, noted that some meats were dried out appearance from not being covered in cooler.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counters.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Leader 3 door cooler is not equipped with a thermometer to measure ambient air temperatures.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The Leader 3 door cooler is not cleaned on a frequent basis with build up on the outside of the cooler on doors and handles as well as the containers used for salt, rice and corn starch soiled with food on outside and lids.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided in mens bathroom at handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor of the walk in cooler needs to be cleaned of spills, food debris and other waste.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- DRYING MOPS
Observation: Mops stored in the bucket.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
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01/23/2014 | Routine | |
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