18: Impropr cooling for chicken and noodles. Manager needs to be educated on the cooling down process.. the cooling process is a total of six hours .first two hours 135 to 70 and 4 hours 70 to 41.
20: Several items not reaching 41 or below. (Chicken, pork, shrimp, lettuce, squid, etc). Cold holding items must be held at 41 or below.
21: Cooked Chicken was not date marked. Ready to eat foods that is been held more than 7 days must have a discarded date ..
31: Improper Cooling method equipment not in use for the cooling down process
33: Improper thawing method was observed. (Shrimp, beef bones) Thawing foods must be in refrigerator or running water must be held ins sink.
35: Foods are observed not being labeled. Foods must be labeled according to its contents. (Dry storage containers, refrigerated and frozen foods)
37: Frozen beef bones are not covered or wrapped. Please wrap or cover all food items in regards to storage.
38: Employees are observed without a hairnet or hat. All kitchen employees must wear a hairnet or hat.
41: Ice scoop improperly stored.
45: There is severe ice buildup in freezers. Please thaw freezers, and wash, rinse, and sanitize regularly to avoid ice buildup and maintain cleanliness.
46: No test strips present
51: Men’s restroom has stained ceiling tile. Please clean or replace.
53: There are stained ceiling tiles in the dining room. Please clean or replace.
57:
1:
3:
4:
5:
Additional Comments
No violations have been corrected. Some foods have been corrected but not enough to satisfy cold holding requirements. Closure letter and repeat critical violation letters will be issued. Please service equipment to ensure it will maintain proper cold holding temperature.
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
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
IN
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
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
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
