1: No ANSI certified manager present, numerous priority violations demonstrate lack of food safety knowledge and managerial control.
6: Observed employee work with raw food and rinse hands in water without using soap. Advised employee to rewash hands and use soap, employee complied.
8: Hand sink on right upon immediately entering the kitchen is inaccessible due to a trash can and box being stored in front of it. Pic removed obstacles. All hand washing sinks must be accessible and stocked with soap and paper towels at all times.
11: Can of soy sauce had 2 triangular openings cut in the top and was partially used, stored along sound cans. Cos by embargoing can, 3 lbs.
13: Pieces of partially cooked chicken in makeline prep cooler was observed in the partially cooked shrimp and beef pans. Cos by embargoing 5 lbs of shrimp and beef, advised pic rearranged food so that uncooked chicken wouldn’t contaminate other food.
13: Uncovered pan of raw beef stored directly beside uncovered pan of raw chicken in wic. Bowl of raw shrimp was stored in pan of raw beef. Cos by pic rearranging wic to reflect proper food storage hierarchy.
13: Several ants present in plastic tote of sugar. Cos by embargoing 35 lbs of sugar.
14: Observed employee wash pot that previously contained raw meat with soap water then rinse and placed to let dry. All food contact surfaces mist be washed, rinsed, and sanitized. Pic had employee wash rinse and sanitize pot.
14: Observed employees begin using 3 comp sink for warewashing without first sanitizing sink after using it to prep raw chicken. 3 comp sink must be washed, rinsed, and sanitized between using it for warewashing and food prep. Pic had employee sanitize 3 comp.
20: Chicken cooked yesterday and previously stored in temperature control observed sitting on counter unattended, temps 54F. Pic attempted to return to cooler upon inspection beginning. Food was being used to for orders as they were received. Advised pic to return food to temperature control to cool to 41F or less, pic complied. No other cooked foods stored in temperature control temped above 41F, no evidence of improper cooling. All cold tcs foods must be held at 41F or less.
21: Cooked noodles in wic have no date mark, were prepared 2 days ago per pic. Embargo 10 lbs. Ready to eat foods cooked or open must be date marked if held longer than 24 hours after prep.
33: Raw chicken wings stored in sanitize compartment of 3 comp sink temp no lower than 68F throughout. No water running over food. Pic stated they were purchased frozen today and thawed in sink using water in past 20 minutes. Cos by advising pic to place food in wif to rapidly cool. Pic complied.
35: Tote of white powder dry food product not labeled.
36: Several ants present in plastic tote of sugar
37: Several plastic grocery store bags filled with raw beef
41: Plastic bowl with no handle being used as scoop stored in salt
45: Severe grease and debris build up on sides of cooking areas
45: Cutting board has deep black knife grooves. Consider resurfacing or replacing.
Follow up inspection will be performed within 10 days of initial inspection date to verify all priority violations have been corrected.
Operator paid for permit renewal during inspection
