|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage on prep sink where raw chicken was actively being handled. Moved beverage to bottom shelf. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No handwash sign at back sink. Left a hand wash sticker. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed same items out of temperature as previous inspection. They are being pulled in and out of the reach-in cooler or just being left on the prep top including egg rolls and chicken wings. These items were moved to walk-in cooler to rapidly chill. I highly recommend moving to Time as a Public Health Control. I emailed the form in Chinese and will follow up with facility about their decision. |
|
23
|
1.50
|
Proper date marking & 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed date labels not updated for cooked noodles, shrimp, and chicken in walkin cooler. They were updated with today’s date. The containers in the prep unit on the cook line that were made a previous day need a date label. Only one needing a date today was the cooked pork. |
|
33
|
0.50
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Observed sheet pan of sweet and sour chicken cooling at the prep table. It temped at 74F. Owner advised they just made the chicken but I told him he needed to move them into the walk-in cooler when they reach 135F. I emailed a copy of the cooling methods poster in Chinese.
Observed cooked chicken and cooked shrimp made today in plastic containers with lids. Staff cooled these items but then placed them in containers with lids and stacked them in the walk-in cooler. Bottom container of shrimp was at 50F and bottom container of chicken was at 45F. He vented all containers (which were only half filled) and moved them so they weren’t stacked.
Use thermometer frequently to ensure food cooling reaches 41F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Facility is using a small household Hisense refrigerator to store non-TCS sauces for customers. Discontinue using this refrigerator for public food. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed old chicken tumbling piece of equipment that is not used with flour debris inside. Clean and remove from establishment if no longer being used. Other non food contact areas specified on last inspection look better so points were not escalated. |