| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener blade with food build up on it. CDI: Can opener taken to dirty dish area. REPEAT VIOLATION Some improvement from previous inspection. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
Yes |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed fried tofu from yesterday cooling in reach in cooler labeled for bottled products only. CDI: Product voluntarily discarded. PIC advised to use walk in cooler for cooling. REPEAT VIOLATION Siginificant improvement from last inspection. |
| 20 |
0 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of raw shrimp, prepared yesterday, at 42F. CDI: Product uncovered and rapidly cooled to 41F. REPEAT VIOLATION Significant improvement from last inspection. L |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
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 no date mark on chicken wings and spring and egg rolls in prep top cooler that were cooked yesterday. CDI: Products date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date mark on crab and cream cheese wonton mix to say 3/8. Product was voluntarily discarded. REPEAT VIOLATIONS |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
Yes |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cabbage and spinach out on counter with no time marked on product. Products were just cut, and not yet to 45F. Products moved to reach in cooler for cooling and then cold holding until service. REPEAT VIOLATION |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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 fried tofu cooling in deep pan in reach in labeled for bottled products only. REPEAT VIOLATION Significant improvement from previous inspection. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored on table in front of sanitizer. CDI: Towels placed in sanitizer. REPEAT VIOLATION Improvement from previous inspection |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed damaged gaskets on prep reach in cooler at main wok station. Observed Observed rusted and peeling cooler racks in reach in coolers and walk in cooler. PIC stated that new racks have been ordered REPEAT VIOLATION Significant improvement from previous inspection
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or
equivalent. Observed 2 reach ins labeled "for bottled, pre-packaged and Non-TCS" food items holding food that is open and TCS.
These coolers should not be used for TCS items. REPEAT VIOLATION |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris build up in gaskets on reach in coolers. REPEAT VIOLATION Significant improvement from previous inspection. |