- Food employee(s) did not wash hands in situations that specifically require them to do so. Employee observed wearing gloves for raw beef preparation and then moving to cooking food on the line without removing gloves and washing hands.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. Observed TCS foods being cooled in walk in cooler. Also observed TCS foods cooling in ice water (dumplings) in walk in cooler.
However, chicken and beef were observed being cooked and then placed in the open top cold table on the cook line. Discussed discontinuing the practice of placing hot foods in this unit to cool due to the unit's inability to cool foods quickly. Manager immediately moved food to the walk in cooler.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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11/12/2015 | Critical Control Point Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wet wiping cloths on counter tops and sanitizer solution was not present in buckets or 3 comp sink.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboard and aluminum foil being used to line shelves.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
- Critical: Equipment food-contact surfaces or utensils are dirty. (food cart and counters).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Equipment food-contact surfaces and utensils were not being sanitized. (counter tops)
Equipment food-contact surfaces and utensils shall be sanitized.
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11/12/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/19/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/19/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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12/11/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/11/2014 | Standard Inspection |
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