|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage and food stored on shelf with clean plates. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at back of kitchen blocked by bulk soy sauce boxes. CDI: Food employee moved boxes.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sinks at front of kitchen and at drink station. CDI: PIC provided soap. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings cooked to 116F at fryers. CDI: Education provided and PIC cooked product to 181F. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several large metal pots of rice being held on shelf below steam wells and on countertops throughout kitchen. Discussed use of TPHC with PIC because of a lack of temperature control for rice. CDI: EHS provided TPC document and PIC filled out during inspection. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, beef, tofu, and several other TCS foods being held above 41F in make table across from wok. EHS will return within 10 days to verify unit is holding temperature. In mean time, PIC will take temperatures every 4 hours thorughout business hours to monitor temperatures. VERIFICATION REQUIRED. Observed sesame chicken being held on countertop at end of wok above 41F. CDI: PIC moved product to WIF for rapid cooling. Observed chicken and pork being held on countertop beside make table above 41F. CDI: PIC moved product to WIC for rapid cooling. Observed wontons for wonton soup being held in ice bath on shelf above 41F. CDI: PIC added more ice to ice bath to rapidly cool product. Discussed use of TPHC with PIC because of a lack of temperature control for chicken and pork. CDI: EHS provided TPHC document and PIC filled out at end of inspection. Facility going forward will be using TPHC for chicken, pork, and wontons stored in these areas. REPEAT VIOLATION. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic bus pan of rice covered with plastic wrap cooling in hallway at WIC. CDI: PIC moved product to WIC for rapid cooling and removed plastic wrap. Observed several large plastic bus pans of rice and noodles cooling covered with plastic wrap in WIC. CDI: Education provided, PIC uncovered product, and moved to WIF for rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed all containers of spices and additives unlabeled on spice cart. CDI: Food employee provided labels. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few sanitizer towels stored on countertops throughout facility. CDI: PIC placed towels in sanitizer solution buckets. REPEAT VIOLATION. |