31: Improper cooling method. Person in charge stated chicken has been sitting out on counter since 9:30am. The chicken wings was placed in a plastic container. The boneless chicken was placed in metal strainers. Person in charge stated that they wait untill food is 50 degrees F before they place in walk in cooler. I did not observe anyone get a temperature of food during routine inspection. (Thermometer is present)
None of the chicken was covered. The bonless chicken was stored on a shelf that do have a shelf rack on top of it but the chicken wings did not have a shelf on top. Please keep food loosly cover if ther is not a shelf covering food while it is Cooling.
34: Thermometer was not in top freezer. (PIC put thermometer from drink cooler in freezer since they had two)
35: Unlabed container of baking soda stored on shelf.
Unlabeled container of broth,veggies,chicken,shrimp,onions,chicken
36: Back wood door was open and storm door was closed. There is space between the bottom of storm door and floor that can allow inects to enter. Please keep wood door closed.
37: I observed employee put raw chicken in fryer with his bare hands then getting a few pieces of the fried chicken wings thats cool to put in fryer.
37: Uncovered food in prep cooler under cold holding table. (Vegetable broth,Legunmes).
Uncovered chopped bell pepper,chopped onions,vegetables mix,green onions,lettuce,Broccoli and broth in walk in cooler
37: Food is stored directly in grocery bags. Please place food in food grade containers or plastic bags. (Pork, frozen egg rolls,frozen battered shrimp,frozen dumplings)
39: Wiping cloth stored on counter at grill. Please place wiping cloths in sanitizer bucket
41: To go bowl is stored in chopped onions in walk in cooler. To go bowl is stored in container of potato starc,all purpose. Please remove bowl from containers.
41: Cooking spoons and spatulas I improperly stored. Please make sure handle is upwards and not the part that touches food.
45: Top freezer has food debris on shelf. Please wash,rinse and sanitize.
46: Establishment has swimming pool test strips. Those strips are not food grade test strips to indicate the ppm is in sanitizer water.
47: Shelf (where employee microwave is strored )has grains of rice. Please sanitize shelf.
Grease build up on fryers.
52: Dumpster sliding door is open. Please keep closed.
53: Floor tiles are damaged under 3 compartment sink. Floors need mopping.
53: Dust on ceiling in kitchen . One Light covering is missing in dinning area. Ceiling tiles have water damage in Dinning area
Additional Comments
Violation #1 was corrected. Violation #6 was corrected. Violation #13 was corrected. Violation #21 was corrected. Violation #26 was corrected.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
