- 4.4/4.6- Cutting board was rinsed in the three compartment sink. Food contact surfaces shall be washed, rinsed, sanitized. Person
- In Charge stated all food contact surfaces are sanitized at the end of the night. Explained food contact surfaces used with potentially hazardous foods need to be sanitized every four hours. Recommend setting up three compartment sink so sanitizer is available to employees since this is a repeat violation.
- 3.2- Wet wiping cloth stored in water with no chlorine residual. Store wet wiping cloths in sanitizing solution between uses to prevent bacteria growth.
- 3.2- Foods throughout were stored uncovered and were not labeled. Stored foods shall be kept covered when not in use and these ingredients must be labeled with the common name such as salt, flour, sugar.
- 6.1- Back screen door is torn. Outer openings shall be tight fitting to prevent possible pest entry.
- 4.5- Exterior of coolers and smoker and bottom shelving under preparation tables have food debris build-up. Clean this.
- 5.1- Drain on mop sink was clogged and had pooling water. Plumbing shall be in good repair.
- 6.4- Remove any unused equipment.
- 4.1- Provide an accurate thermometer in the walk-in cooler.
- 6.4- Coat and hat stored on single-use containers. Store employee personal items separate from food and single-use items to prevent possible contamination.
|
1/4/2012 | Standard2 | COLD HOLDING- Foods were sitting out at room temperature. Reach-in cooler also had an ambient air temperature of
51°F. See temperature log below (*). Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. Service company was contacted during this inspection for the reach-in cooler to be repaired.
CHEMICAL- Degreaser stored on the cutting board. Store toxic chemicals separate from food and food contact surfaces to prevent possible contamination. Degreaser was relocated.
CROSS CONTAMINATION- Bowl of cooked chicken stored inside a bowl of raw chicken in the walk-in cooler. Store raw animal foods separate from each other and other ready-to-eat foods to prevent possible cross contamination. Discussed with PIC.
DATE MARKING- Foods throughout were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Discussed this requirement with PIC.
|
- 3.4- Sweet and sour chicken store on counter with internal temperature of 66°F and general tso chicken 68°F. Maintain potentially hazardous foods at 135°F and above or 41°F and below to prevent bacteria growth. These foods were placed back into the reachin cooler.
- *3.2- Uncovered raw chicken stored above open bucket of vegetables for egg rolls. Store raw animal foods separate from each other and other ready-to-eat foods to prevent possible contamination.
|
10/4/2011 | Follow Up 1 | |
- PROTECTION FROM CONTAMINATION- Raw chicken stored on top of raw beef in the walk-in cooler. Raw chicken also stored above open buckets of vegetables. Raw shrimp stored next to noodles. Store raw animal foods separate from each other and other ready-toeat foods to prevent possible cross contamination. Reportedly these foods will be relocated.
- DATE MARKING- Sweet and sour chicken was date marked as 8/9. Other foods throughout were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when prepared and consumed within seven days.
- Long stem thermometer available for use.
- 4.6- Cutting board was rinsed in the three compartment sink. Food contact surfaces shall be washed, rinsed, and sanitized then air dried.
- 3.2- Raw shell egg cartons used to drain cooked pork. Do not reused egg containers they are not cleanable and could cause possible cross contamination.
- 4.4- Round cutting board was black/stained. Clean and sanitize cutting board. If cutting board can no longer be effectively cleaned it must be resurfaced or replaced.
- 3.2- Wet wiping cloths on counters and used for both ready-to-eat and raw foods. No sanitizer in one wiping cloth bucket in front area. Wet wiping cloths shall be stored in sanitizer between uses and a separate bucket must be used for areas wiping down raw animal foods.
- 4.0- Cans are being reused to stored cooked pork and other various foods. Do not reuse cans they are not cleanable and are a single-use item.
- 3.2- Label all ingredient containers throughout with the common name.
- 4.5- Following areas have food debris build-up: gaskets on walk-in cooler and reach-in cooler, shelving in walk-in cooler, shelving next to reach-in cooler and under fried rice, sides of fryers and stove, canned good shelving, and handles on reach-in cooler. Clean this equipment.
- 6.4- Part of wall in walk-in cooler is black. Clean this.
- R6.1- Front door left open. Keep outer openings closed to prevent pest entry.
- R3.2- Food stored on the floor. Store food six inches off floor to facilitate cleaning and prevent contamination.
|
9/13/2011 | Critical Control Point 1 | HANDWASHING- No paper towels at the back hand wash sink. Provide an adequate supply of paper towels to facilitate proper hand washing. Paper towels will reportedly be provided.
COOLING- Wontons were cooked then set on a sheet pan at room temperature. After two hours wontons were 79°F.
Potentially hazardous foods shall be cooled from 135°F to 70°F in two hours and 70°F to 41°F for a total time of six hours. After cooking place wontons in walk-in cooler instead at room temperature in order for wontons to cool rapidly.
Wontons were put in the cooler. Discard any contaminated foods.
HOLDING- Large amount of chicken stored at room temperature during preparation. Raw chicken in a large bowl with an internal temperature of 57°F. Only store as much food at room temperature that can be prepared in a timely manner.
Potentially hazardous foods shall be held cold at 41°F and below. Do not leave foods at room temperature keep foods in the cooler.
|
- *4.5/4.6- A Oyster Sauce can was storing soiled utensils. Clean and sanitize food contact surfaces to sight and touch.
- 4.5- The following areas have food debris build-up: handles on reach-in coolers, handles on smoker, handles on rice cookers, can shelving, gaskets on reach-in three door cooler, and shelving in the walk-in cooler. Clean this equipment.
- 6.1- Back door left ajar. Keep out opening closed to prevent possible pest entry. Repair the screen door so it will shut tightly.
- 3.2 Containers and boxes of food were stored on the walk-in cooler floor. Store food 6 inches off the floor.
- 4.5- The fan covers in the walk-in cooler are dusty. Clean these.
- 3.2- Food in the walk-in cooler that is not in the cooling process need to be covered.
- 2.4 Two children at the operation wandered behind the front counter/food preparation areas throughout the operation. Children are not permitted in the food preparation or food storage areas.
|
2/14/2011 | Standard2 | |
Restaurant representatives - add corrected or new information about Happy Garden, 3725 Medina Road Suite 103, Medina, OH »