- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed food items (egg rolls, cooked chicken, cooked pork, etc.) without proper date marking.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Date mark any ready to eat items that are being store for more than 24 hours to ensure a one week rotation.
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01/19/2016 | Follow-up Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked (observed items in the walk in cooler and front area cooler with no date marking) reviewed with owner.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Observed a build-up of dirt and debris in hard to reach places (floor area, between equipment etc.).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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01/19/2016 | Standard Inspection |
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Observed about 35 pieces of smoked pork in the smoker that were at a range of temperatures from 64-66 F. The smoked pork had been in the turned off smoker for over 6 hours.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed food items (egg rolls, cooked chicken, cooked pork, etc.) without proper date marking.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Date mark any ready to eat items that are being store for more than 24 hours to ensure a one week rotation.
- Equipment and/or components are not maintained in good working order. Gaskets in white open top freezer are in poor condition and need of repair.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Non-food contact surfaces of equipment are dirty. Observed excessive build up of smoke and grease on filters and hood system.
Nonfood-contact surfaces of equipment shall be kept clean. Discussed with operator importance of need for immediate cleaning. Correct By: 04-Nov-2015
- Observed a build-up of dirt and debris. Observed build up of debris under cook line, on sides of equipments, floor mats in walk in cooler, under 3 compartment sink, underneath handsink, corners, and all hard to reach areas.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean frequently and thoroughly all hard to reach areas to deter pests.
- Critical: Observed improper storage of poisonous or toxic materials. Observed pesticide container being stored above dry ingredient bins.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
- Observed personal care items that were not stored in a designated employee storage area. Observed personal employee room being used for dry storage.
Employees shall store their personal care items in facilities as specified under (K)(2) of rule 3717-1-6.2 of this code. Discussed with operator removal and separation of dry storage items from rooms that are designated for personal use
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10/28/2015 | Standard Inspection |
- Non-food contact surfaces of equipment are dirty observed grease and smoke build up at the hood system and filters .
Nonfood-contact surfaces of equipment shall be kept clean.
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02/09/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. observed fried rice stored under prep counter at 97F discussed and addressed.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
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11/06/2014 | Standard Inspection |
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