31: Improper cooling method. The cooling method starts when food reaches 135 degrees F. I recommend doing an ice bath to get food cooler quicker before refrigerating. Once food gets to 135 degrees F, you have 2 hours to get food to 70 degrees F. Once food reaches 70 degrees F , you have 4 hours to get food to 41 degrees. Food can be placed in cooler at 135 degrees F.
35: Unlabeled containers of Cooked shrimp,wontons,meso soup green onions..
37: Box of soy sauce packets ,boxes of plastic spoons,box of ketchup packets was stored on floor in kitchen.
46: I demonstrated to PIC the corrected way to wash dishes using the 3 compartment sink. The commercial dish washer did not have any chlorine ,but PIC stated they only use the dish washer for their personal dishes.
Additional Comments
Violation #1 was corrected. Violation #6 was corrected. Violation #13was corrected. Violatiom #14 was corrected. Violation #20 was corrected.
Outer opening at back screen door.the back door is open but establishment has a screen door. There was a small opening at the bottom of screen door Please correct.
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
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
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
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
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
