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 spray bottle of chlorine sanitizer above proper concentration.
Person in charge remade sanitizer to proper concentration.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Feb 13, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee using handwash sink in back prep area to adjust sanitizer.
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee touching cabbage with bare hands to fill up make-table.
Cabbage was 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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee to hold phone up to ear, grab a pair of gloves and attempt to proceed to do food prep.
Person in charge instructed employee to put cellphone away and wash hands before putting on gloves.
6-403.11
Employee accommodations not clearly designated for eating/drinking/smoking
Comply by : Feb 13, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee beverage on prep table.
6-501.16
Mops not allowed to air dry after use; Sawdust/wood shavings/granular salt used on floors
Comply by : Feb 13, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed damp mops sitting in mop bucket near mopsink.
4-502.13
Single-service and single service articles, use limitation
Comply by : Feb 13, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed single service soup cup being used as scoop for cashews in service area.
3-304.12
In-use utensils not properly stored between uses
Comply by : Feb 13, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed tongs stored on handle to fryer and touching front of fryer.
4-202.11
Food-contact surfaces not smooth & easily accessible for cleaning *; CIP equipment not easily cleanable
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed coconut milk stored in original can in tall reach-in cola cooler in kitchen area.
Person in charge removed coconut milk and stored in appropriate container.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food buildup blade of knives stored on magnetic strip above handwash station in kitchen area.
Person in charge removed knives for cleaning.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Comply by : Feb 13, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed multiple damp cloths on prep tables throughout kitchen.
3-501.12
Frozen PHF not slacked in accordance with the Food Code; and/or PHS not thawed in accorance with the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Person in charge stated food items are being thawed at room temperature or in standing water.
Inspector discussed appropriate thawing methods with person in charge.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw beef and raw chicken in meat make-table reach-in being cold held above 41F.
Observed cooked rice sitting in bowl on top of make-table above 41F.
Person in charge discard raw beef, chicken, and rice.
Observed shrimp in make-table cooler being cold held above 41F.
Person in charge move excess shrimp to reach-in cooler.