|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at dish area handsink. CDI: Soap provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink at the bar. CDI: Ice melted. Employee was educated on handsink usage. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat broth and noodles. CDI: Items relocated. REPEAT VIOLATION Improvement from previous inspection as there were no glove violations. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed massaman curry right at 2 hours still above 70F. CDI: Product rapidly reheated to over 165F, split into smaller containers and then cooled rapidly on ice with mixing. Observed chicken broth still above 41F from yesterday evening. CDI: Product voluntarily discarded. REPEAT VIOLATION
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw chicken above 41F after 4 hours of cooling from being prepped. CDI: Product fully cooked. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Pad-see-eu noodles and thin rice noodles holding above 41F. CDI: Items rapidly cooled by adding ice. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked duck in cooler drawer. CDI: product dated. Overall date marking system is compliant. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has cooling issues based on the amount of production. Additional coolers may be required if products cannot be properly cooled. CDI: EHS discussed with staff about eliminating cooling of some products by reducing the amount that is prepared out of temperature, at a time.
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 massaman curry cooling in deep container with ice below product level. CDI: Product rapidly reheated and then cooled. Observed chicken stock cooling in deep pot in walk in. CDI: product voluntarily discarded. Observed raw chicken cooling in tightly sealed bags, stacked in bus tubs, with lids in reach in. CDI: Product was spread out and moved to the walk in, but only 4 bags properly cooled. Other bags were fully cooked. REPEAT VIOLATION |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employees cutting peppers straight from box without washing them. CDI: Peppers washed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Items separated. REPEAT VIOLATION Facility needs more air drying space based on amount of dishes. |