|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed 97 degree rice stored on a surface next to the grilling station Parasite. CDI - Item was voluntarily discarded. |
|
22
|
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 70 degree rehydrated noodles next to the grilling station. Manager stated that they had been rehydrated one hour prior. CDI - Items were placed in the walk-in to rapidly cool. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
REPEAT
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed missing time labels for Sushi Rice. CDI - Rice will be discarded after the 3-hour lunch service. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
REPEAT
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed Tylenol stored on a shelf above the prep sink. CDI - Item was removed. Improvements made from previous inspection due to medications not being stored above food or dishes. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT
3-501.13 (A), (B), (C ) Use approved thawing methods: Under running water 70 degrees or lower, in a 41 degree or less cooler, in a microwave or part of the cooking process.
Observed chicken thawing on the edge of the prep sink. CDI - Cold running water was added to the product. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed fruit flies in the kitchen. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a bowl being used to scoop noodles. |