|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Upon arrival there was no one onsite that had a manager's food protection certification. Facility has 210 days from the day the permit was issued to make sure a certified food protection manager is onsite during all times of prep, service and clean up.
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed broths that were cooled yesterday and cut and washed onions in the walk in cooler uncovered today- covered during inspection to correct.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed lettuce stored at room temperature today- discared. Observed garlic and oil mixture that had been stored out of refrigeration during lunch- discarded.
Observed tofu on the flip top cooler that was stored above the chill line of the pan- that portion was discarded today.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
Observed a drink that contains raw egg on the menu with an asteriks.
Observed hot pot dishes and pho dishes where the meat is given to the customers raw for them to cook- these menu items need an asterik.
PIC stated that they would put a last page in the menu that has the health risk asteriked.
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed cooked chicken in the make table cooling today. It had been cooked 1.5 hours prior and was still at 85F today. Product reheated to 165F during inspection and put into a vented metal bowl that was placed into the walk in cooler to correct.
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 |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Observed food service workers handling food with bracelets and watches on today.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed burners that are designed for outdoor use only and cannot be used inside or outside of the restaurant- remove these from the facility.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |