Demonstration - The person in charge could not demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code.
CRITICAL
Comply by : Oct 30, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Person in charge did not demonstrate knowledge on the Food Code cold holding temperature. Person in charge stated cold holding temperature was 44 degrees Fahrenheit. Inspector provided handouts.
Inspector asked person in charge how is fried chicken is cooled after cooking. Person in charge stated fried chicken is cooled by a fan and at room temperature. Inspector provided handouts.
2-401.11
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an open employee cup on the chest freezer. Person in charge placed drink in designated area.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed plates used as scoops and stored in the in the rice warmers on the cookline. Person in charge corrected.
Observed tongs hanging from the oven doors on the cookline.
Observed scoop in room temperature standing water at the rice warmers on the cookline. Person in charge corrected.
3-304.14
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Comply by : Jan 25, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed wet rags on the make-table cutting boards on the cookline.
3-305.11
Food is not stored as required by the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a bin of raw chicken sitting directly on the floor under the prep table in the kitchen. Person in charge discarded.
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 chlorine sanitizer bucket in the meat cutting prep area below 50ppm. Person in charge remade chlorine sanitizer to the proper concentration.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Comply by : Oct 30, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed oyster sauce open in the original can on the storage rack in the kitchen.
Observed in-use fryer baskets in disrepair at the fryers.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : Jan 25, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed noodles on the prep table on the cookline cooling at room temperature, person in charge stated that noodles were prepared 2 hrs prior to inspection. Person in charge placed noodles on ice bath.
Inspector asked person in charge how is fried chicken is cooled after cooking. Person in charge stated fried chicken is cooled by a fan and at room temperature.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Jan 25, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 1 out of 3 stoppers for the 3 compartment sink.
5-501.17
Receptacle in women's toilet room not covered
Comply by : Jan 25, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no covered trashcan in the women's restroom.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Oct 30, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed shelled eggs under no temperature control on the storage rack in the kitchen and cold holding above 41 degrees Fahrenheit. See temp log. Person in charge discarded.
Observed raw chicken in the bin on the floor under no temperature control, and cold holding above 41 degrees Fahrenheit. See temp log. Person in charge discarded.
Observed pooled eggs in the true reach-in cooler cold holding above 41 degrees Fahrenheit. See temp log. Person in charge discarded.
Observed sprouts in the true reach-in cooler cold holding above 41 degrees Fahrenheit. See temp log. Person in charge discarded.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Comply by : Oct 30, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 3 bags of fried chicken cooked 1 day prior to inspection 10/26/15 in the clear door reach-in cooler with internal temperatures above 41 degrees Fahrenheit. See temp log. Person in charge discarded.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Oct 30, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a drip leak from the faucet at the hand sink on the cookline.
Observed leak from the faucet neck of the 3 compartment sink.
Observed water back-up in the basin on the right when conducting the 3 compartment sink. Establishment has dish machine sanitizing at the proper concentration at the time of inspection, establishment can not use the 3 compartment sink until no water is observed backing-up in the basin when conducting 3 compartment sink test.