- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef on shelf above vegetables.
- Material characteristics of non-food contact surfaces
Observation: Seal wood shelf above prep table by walk-in freezer.
- Handwashing cleanser, availability
Observation: Soap dispenser empty at handwashing sink.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Shrimp sitting in water. Thaw under cold running water.
|
11/02/2015 | Regular |
| No violation noted during this evaluation. | 06/10/2015 | Physical Recheck |
- Cleanability of floors, walls, and ceilings
Observation: Use non-absorbant (food grade) ceiling tiles
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping clothes should be stored in bucket with sanitizer
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Walk-in cooler at 42F - food must be at 41F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date mark TCS food in walk-in freezer and in reach-in coolers
- Protecting food from environmental contamination
Observation: Cannot use grocery sacks to store food in coolers. Open containers of liquid in walk-in freezer/cooler. Bag of cabbage on cart in hallway
- Preventing contamination from equipment, utensils, and linens
Observation: Dirty towel sitting on rack with bare vegetables
- Physical facilities maintained in good repair
Observation: Replace damaged ceiling tiles in kitchen
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean knife rack on wall. Cutting board on table is no longer smooth, durable and easily cleanable - discard.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs stacked above onions in walk-in cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean floor in walk-in cooler (under racks)
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Trays of rice sitting in storage area
|
05/20/2015 | Regular |
| No violation noted during this evaluation. | 09/17/2014 | Follow Up LOC |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not store egg rolls in a box that previously held raw chicken- egg rolls were placed in another container.
- Food storage - preventing contamination from the premises
Observation: Do not store containers of food or bag of cabbage on the floor in the walk-in. corrected
- Single -service and single-use articles may not be reused
Observation: Do not re-use the food cans - use something that you can wash. Cans were switched out to plastic food storage containers. Corrected
- Established procedures for responding to vomiting and diarrheal events
Observation: provide picture of clean up kit to go along with the procedure. 343-2525.
|
09/09/2014 | Routine |
| No violation noted during this evaluation. | 04/21/2014 | Routine |
- In-use utensils, between-use storage
DO NOT STORE HANDLE OF UTENSIL IN CONTACT WITH FOOD IN NOODLE CONTAINERS IN WALK IN. Corrected at time of inspection
|
10/25/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Sprouts shall be kept refrigerated. Corrected at time of inspection
|
05/09/2013 | Routine |
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