|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed four bottled employee beverages stored on shelf above container of soy sauce in walk-in cooler. Observed employee beverage stored on shelf above sauces on dry storage shelf. CDI: PIC relocated all employee beverages. |
|
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 in back kitchen blocked by large yellow flour bin and roll cart. CDI: PIC moved bin and cart. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic/oil mix, steamed shrimp, and pork being held above 41F in make table. CDI: PIC moved steamed shrimp and pork to walk-in freezer for rapid cooling. PIC placed garlic/oil mix on TPHC due to food staff working with product a lot at cook line. Going forward facility will use TPHC for garlic/oil mix. Discussed possibility of Risk Control Plan if cold holding is not corrected by next inspection. REPEAT VIOLATION. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed timer for TPHC foods not being used. PIC stated rice, chicken, and cabbage placed out on line at 1pm. CDI: PIC set timer for correct time allotted and started timer. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked cabbage cooling on speed rack upon arrival for inspection. PIC stated product was cooked at approx. 1pm. CDI: Food employee moved cabbage to walk-in cooler for rapid cooling and spread out onto thin sheet pans. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 no labels on products on spice cart at cook line.
**Many improvements since last inspection. Great job!! |