1: Person in charge does not demonstrate knowledge.
13: Container of Raw chicken stored over carrots and raw beef.
14: Ice machine had pink slime. Please wash,rinse and sanitize.
19: Egg rolls sitting in basket at fryers temperature is 113 degrees Fahrenheit. Food has to maintain a hot holding temperature of 135 degrees or above.
20: Cold holding table temperature is 46 degrees Fahrenheit. The proper cold holding temperature is 41 degrees or below. Please repair.
20: Containers of Cooked chicken was sitting on counter when i first walked in kitchen. Chicken temperature was 50 degrees. P. I. C. Stated food only been sitting on counter for 30 minutes
21: Chicken and beef that was cooked on yesterday does not have a date mark. Chopped veggies that was prepared yesterday (bell pepers and lettuce )did not have a date marked.
26: Spray bottle with chemical was not labeled. Please label all chemicals
31: Chicken is cooling down but ,establishment does not have a food thermometer with probe to take the temperature of chicken. P.i.c. Stated they been cooling down chick for 30 minutes
35: Container of flor is labeled rice and the other container of flour is not labeled.
37: Uncovered containers of food in walk in and prep cooler. (Broccoli ,
41: Scoop for Rice is sitting on t of bin uncovered. Please keep scoops covered.
47: Grease build up at fryers and grill.
52: Dumpster lid is open. Please keep close
53: Grease build up on wall,floor and ceiling.
54: Some Filters are missing under ventilation hood. The other filters have lots of grease bild up. Please clean under ventilation hood
55: Current Permit is not posted.
56: Moste recent inspection is not posted. Inspection from 2018 is posted.
Additional Comments
Please pay for permit by Monday July 31,2023.
This kitchen is needs a deep cleaning. There is grease buildup on the wall,floor and ceiling.
Food has to be hot held or cold held. Food can not sit out on counter unless it is cooling down before refrigerating.
The Cooling process starts When food reaches 135 degrees. Food can not be put in refrigerator if food is higher that 135 degrees Fahrenheit. Establishment has two hours to get food from 135 to 70 degrees. Then they have four hours to get food from 70-41 degrees. If any step is not done within the time frame food must be reheated to 165 degrees Fahrenheit. Establishment will then start the cooling process over.
Food that has been cooked and held the next day must be date marked. In 7 days food must be discarded. Day one starts the day food has been cooked. This same rule is for chopped veggies. They must be date marked.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
