Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : Feb 04, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed fried chicken tightly packed in plastic bags during cooling.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Nov 09, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed egg rolls at the fryer under no temperature control with an internal temperature below 135 degrees Fahrenheit. See temp log. Person in charge discarded.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Nov 09, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed shelled eggs under no temperature control on the storage rack in the kitchen and cold holding at 41 degrees Fahrenheit. See temp log. Person in charge moved to reach-in cooler.
Observed raw chicken in the bin on the prep table storage rack no temperature control, with an internal temperature above 41 degrees Fahrenheit. See temp log. Person in charge discarded.
Observed pooled eggs, raw chicken and raw beef in the true reach-in cooler cold holding above 41 degrees Fahrenheit. See temp log. Person in charge discarded.
Observed sprouts on the prep table under no temperature control with an internal temperature 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 : Nov 09, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed fried chicken cooked 1-2 hours prior to inspection cooling at room temperature with a fan and below 135 degrees Fahrenheit. Person in charge stated food is cooled at room temperature until bagged and stored in the reach-in cooler.
2-102.11
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 : Nov 09, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 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.
3-501.12
Frozen PHF not slacked in accordance with the Food Code; and/or PHS not thawed in accorance with the Food Code
Comply by : Feb 04, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed beef thawing at room temperature on the prep table in the kitchen.