- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: there is currently not an individual with supervisory responsibilities associated with this establishment who has completed a Certified Food Protection Manager's course. Facility has six-months to comply and email the certificate of completion to the inspector.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: a raw whole chicken was being thawed in a bowl of stagnant water upon arrival. Chicken was placed under cold running water for correction onsite. Three ways to properly thaw frozen foods
- Established procedures for responding to vomiting and diarrheal events
Observation: there is currently not a written procedure to follow for properly cleaning up vomit or other bodily fluids.
- Physical facilities maintained in good repair
Observation: weather-strip or something similar is needed along the bottom of the rear door that opens to the outside for the control of insects and rodents.
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09/01/2015 | Regular |
| No violation noted during this evaluation. | 12/18/2014 | Follow Up LOC |
- When to wash
Observation: Did not observe any hand washing during inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Upon arrival, shrimp thawing in strainer, employee dumped shrimp into bowl, rinsed with water and put back on to clean storage rack.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- In-use utensils, between-use storage
Observation: Rice scoop in standing water.
- Eating, drinking, or using tobacco
Observation: Open drinks in food prep areas.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Blade on can opener heavily soiled.
- Bare hand contact with ready to eat foods
Observation: Using hands to help scoop rice into scoop. Using bare hands to plate egg rolls.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing thermometers in refrigeration units.
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12/04/2014 | Regular |
- Outer openings are protected
Gaps under or around exterior door in back room, kick plate was added but still visible light can be observed meaning that pest could enter the building through gap. Manager states it is the property owners responsibility. No pests observed at time of inspection.
- Foods are cooled using appropriate methods
Large quantities, cooling at room temp, and covered/sealed containers once taken to refrigerator. Heat can not escape and holds in the product. Hot foods cool faster than foods closer to room temperatures, so place in coolers.
- Eating, drinking, or using tobacco
REPAT VIOLATION: Open beverage containers in unapproved area, Observed on prep, table corrected on-site.
- Multiuse food contact surfaces are constructed of safe materials
A few items stored in new garage bag liners, avoid these, talked to manager corrected on-site.
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07/16/2013 | Routine |
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