|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stainless steel scrub pad stored in hand sink next to rice cookers. CDI: Scrub brush removed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice being held above 135F in rice cooker. PIC stated product prepared @11am. CDI: Education provided and product placed on TPHC. Observed several plastic bus tubs of rice being held with no temperature control. PIC stated product is cooked, held in tubs, then made into fried rice when needed. CDI: Education provided and food employee placed product into walk-in cooler for rapid cooling. Going forward, facility will cook, cool, reheat into fried rice, and hot hold product in rice cookers. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in make table. Ambient temp of unit 60F. PIC stated product prepared daily @11am. PIC contacted owner and service repair company during inspection. Facility placing TCS items in make table on TPHC until repaired. EHS will make verification visit within 10 days. VERIFICATION REQUIRED. |
|
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 Observed tempura shrimp cooling in covered bus tubs in walk-in cooler. CDI: Education provided and product uncovered for more rapid cooling. Observed fried chicken cooling on sheet trays in dry storage area/no temp control. CDI: Education provided and product move to walk-in cooler for rapid cooling. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two sheet trays of fried chicken stored in dry storage area uncovered. CDI: Education provided and product moved to walk-in cooler for rapid cooling. REPEAT VIOLATION. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed make table unable to maintain TCS foods at or below 41F. REPEAT VIOLATION. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
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 dust buildup on vent covers on ice machine. Observed food waste on top of dish machine. CDI: Food employee cleaned. REPEAT VIOLATION. |