|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Employees didn’t remember the health policy. A policy was left on site in both English and Chinese. It was reviewed with them and they will post where available to all employees. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine sanitizer was empty so it was reading at 0ppm. Container was replaced and machine primed. It was reading 100ppm Chlorine at end of inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P The top half of the food in the container was at 43F and the bottom of the container was 41F. Unit will be turned down. Be sure the entire food product remains at 41F or lower. These items will be discarded by the end of the shift.
Observed cooked garlic in oil sitting out at room temperature. This item must be either hot held at 135F or higher, 41F or lower, or held for 4 hours (Time as a Public Health Control) and discarded.
Observed pooled eggs on ice at cook line. Ice had melted at eggs were at 43F. Keep ice filled around product or move to time as a public health control.
Return visit required. |
|
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 pork and wontons pulled from freezer that were thawing in walkin cooler but had not been date marked. Dated during inspection. |
|
31
|
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 a large plastic container of vegetables cooling in walkin cooler. They were on the bottom of the stack with a tight fitting lid. Lid was removed and containers on top of it were moved. The vegetables were also spread out between two container to reduce the amount.
Observed items cooling in prep units. Directed staff to cool in walkin cooler before placing in prep units on cook line. They moved items to walkin (eggs, broccoli, chicken). |
|
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 squeeze bottles of oils, etc. without labels. Label. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets on the floor. Moved to shelving. |