Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 5 large deep lidded plastic containers of cooked chicken cooling on counter without active temperature controls. Removed to shallow containers and placed in functioning coolers.
Lo mein noodles were allowed to cool in large, deep, plastic, lidded containers in walk-in cooler. Removed to uncovered shallow containers.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Paper towels not provided at kitchen hand sink. Employee provided.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Noodles prepared >4hours ago did not reach 70F or below in 2 hours or less. Discarded.
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: Chlorine sanitizer in dining room mixed with soap. Remade without additives.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Rice hot holding on counter without active temperature controls and below 135F. Removed to functioning cooler.
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: Lo mein noodles in container propped between make tables without active temperature controls and above 41F. Discarded.
Shelled egg on upper pass thru shelf without active temperature controls and above 41F. Removed to functioning coolers.
Pooled egg on spice cart without active temperature controls above 41F. Removed to functioning cooler.
See temp log for all items.
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: Raw meat stored above ready-to-eat items in walk-in cooler.
Raw meat and shelled eggs stored amongst to-go containers on upper prep shelf at wok make table, and above ready-to-eat items at wok make table.
Employees rearranged according to the Code.
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: Chlorine sanitizer set-up in kitchen at 0ppm. Remade to appropriate concentration.
2-101.11
The Permit Holder shall require Food Employees and Conditional Employees to report to the Person In Charge information about their health and activities as they relate to diseases that are transmissible through Food.
CRITICAL
Comply by : Dec 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Written employee health policy not provided.
6-501.18
Maintaining & Using Handwashing Facilities - Handwashing facilities are not kept clean, maintained and/or used as specified in the Food Code.
Comply by : Mar 13, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Very heavy build-up at kitchen hand sink.