19: Egg rolls sitting out on counter unattended, pic stated they are pulled from per order. Pic stated they do not have the time policy with them. Corrected by embargoing less than a pound, discussed proper hot holding temperatures and methods.
This item has been marked “out” of compliance on 3 consecutive routine inspections, revocation paper work will be submitted to supervisor
20: Observed cut cabbage on the counter to use as garnish - pic stated it was made yesterday, pulled from a container, and placed on the counter to use as a garnish.
This item has been marked “out” of compliance on 3 consecutive routine inspections, revocation paperwork will be submitted to supervisor.
23: Majority of menus are missing the asterisk next the disclosure - asterisk is noted by beef laap and dancing shrimp - pic stated they marked the plastic but sometimes it washes off. Suggested marking the paper instead. Will return sometime within 10 days to ensure the correction of the observed priority item violation
A warning letter will be requested due to violation being noted on two consecutive routine inspections.
31: Observed spring rolls of cut lettuce and rice noodles sitting out on the counter - pic stated it was made Around 11am. No cooling measures were taken, discussed and pic voluntarily discarded.
34: Both thermometers in the walk in cooler are reading above 50°f - left TDH thermometer in cooler for 10minutes and got an ambient temp of 41°f
Additional Comments
Will return sometime within 10 days to ensure the correction of the observed priority item violations
Priority item 19 and 20 have been marked "out" of compliance on 3 consecutive routine inspections, revocation paperwork will be submitted to supervisor
A warning letter will be requested due to violation #23 being noted on two consecutive routine inspections.
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
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
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
NO
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
COSRepeat
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
COSRepeat
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, 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