6: Employees changed tasks several times and did not change gloves or wash hands. Observed someone handle raw shrimp then grab a clean bowl to place cooked food in. Observed employee grab water bottle off make line and place it in his back pocket, then he want back to cooking without changing gloves or washing hands. Discussed with Nit about glove use and hand washing.
11: Several cans dented on the bottom seam of the cans - pinapple tidbits.
18: Fried chicken balls and egg rolls cooked around 2 hours ago were not being actively cooled and were above 70°F. Employee recooked food above 165°F. Placed in a shallow pan and placed in the wic. Discussed proper cooling techniques with Nit and employee for cooked food. Discussed Pho broth needed to be cooled down rapidly as well. Discussed using ice as an ingrediant and a cooling wand.
20: Cooked cabbage rolls that were made yesterday were sitting out at ambient temperature. Embargoed cabbage rolls. Discussed that cabbage and egg rolls needed to be placed on a time policy in lieu of temperatuee or keep cooked cabbage rolls and egg rolls at 41°F or 135°F.
37: Employee water bottle sitting on cutting board in front of prep cooler.
41: Handle of rice scoop laying on cooked rice. Handle of tongs laying on raw meat in prep cooler.
55: Permit posted expired.
56: Most current inspection report not posted.
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
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
OUT
6 Hands clean and properly washed
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
NO
21 Proper date marking and disposition
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display