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2-2A: .03(1)(c)2,3,17Person in charge (PIC) could not communicate the required reportable symptoms and diseases. // The PIC shall communicate to the Health Authority how to prevent the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and describing the symptoms associated with the diseases that are transmissible through food.
Corrective Actions: Trained PIC on the employee health policy. //
6-1C: .04(6)(d)Noodles did not cool at a fast enough rate (see temperature log). // Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna
Corrective Actions: Methods altered to allow rapid cooling. //
11A: .04(6)(e)Noodles cooling in large, deep covered plastic containers stacked high on top of another in an upright cooler. // Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:
(i) Placing the food in shallow pans;
(ii) Separating the food into smaller or thinner portions;
(iii) Using rapid cooling equipment;
(iv) Stirring the food in a container placed in an ice water bath;
(v) Using containers that facilitate heat transfer;
(vi) Adding ice as an ingredient; or
(vii) Other effective methods.
Corrective Actions: Lids removed, noodles were separated and placed into the freezer. //
12B: .03(5)(i)Multiple employees preparing exposed food without hair restraints. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
Corrective Actions: Employees donned a hat or hair net. //
All hot holding and cold holding temperatures in compliance unless otherwise noted.
NOTE: Facility uses MSG as food additives.
NOTE: Chipped/broken floor tiles present in the back prep area. Repair/replace floor tiles by 1/15/2024.
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