Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two bowls of cooked spare ribs cooling in main line reach in cooler from last night. Owner stated that they cooked the spare ribs to 165F, let cool to 70F at room temperature then place into cooler. All spare ribs discarded due to they were not properly cooled to the proper temperature in the alotted time.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed main line bleach sanitizer was at 0ppm. Sanitizer remade to proper concentration.
3-304.11
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food containers stored directly on foods in main line cooler, to where bottom of food containers were in direct contact with foods. Foods discarded by owner.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed multiple foods in main line prep cooler were not date marked. All foods dated at time of inspection.
Observed two bowls of spare ribs in main line reach in cooler were not date marked. Foods discarded due to temperature issues.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two bowls of spare ribs cooling in main line reach in cooler from last night. Bowls were piled high with spare ribs to where air could not properly circulate and cool foods to the proper temperature in the alotted time. Ribs discarded.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICAL
Comply by : Jan 30, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee rinse off a piece of equipment at three vat sink with gloved hands and then returned to food service without removing gloves and washing hands. Discussed proper hand washing procedures.
Observed employee go from food service to main retail with gloved hands and then a short time later returned back to food service without removing gloves and washing hands. Discussed proper hand washing procedures.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sandwich station bleach sanitizer was above 200ppm. Sanitizer remade to proper concentration.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw ground pork in bowl with whole intact raw pork in bakery walk in cooler. Foods separated by owner.
Observed several foods in main line prep cooler that were not covered. Foods covered at time of inspection.