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2-2D: .06(2)(o)Observed a colander in the handwashing sink and rubber bands and drain plugs in another hand washing sink. // A handwashing facility may not be used for purposes other than handwashing.
Corrective Actions: Items were removed from the hand washing sinks. //
6-2: .04(6)(g)Observed multiple items (cooked chicken, noodles, canned vegetables, pot stickers) not labeled with the date. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Items were labeled with the date of cook/preparation. //
8-2B: .07(6)(c)Observed sterno chemical containers stored above prep cooler. // Poisonous or toxic materials shall be stored so they cannot contaminate food,
equipment, utensils, linens, and single-service and single-use articles
Corrective Actions: Sternos were taken out of the kitchen. //
11C: .04(6)(c)Observed frozen raw shrimp thawing in standing water at room temperature. // time/temperature control for
safety food shall be thawed:
1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water:
(i) At a water temperature of 70°F (21°C) or below
Corrective Actions: Shrimp was placed in walk in cooler. //
17D: .07(4)(b)Observed employee food stored in walk in cooler and chest freezer above customer food items. // Areas designated for employees to eat, drink, and use tobacco shall be located so that food,
equipment, linens, and single-service and single-use articles are protected from contamination.
Corrective Actions: Items were moved to not contaminate customer items. //
NOTE: All hot and cold holding temperatures assessed in compliance unless otherwise noted.
Facility uses food colorings and MSG as an additive.
Food in freezer frozen solid.
Food storage chart provided to facility.
Ensure stickers and glue residue are removed before items are washed and sanitized.
Do not reuse boxes that held raw meat.
Joint inspection with JND
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