6: Employee left kitchen and when he returned he started handing food before he washed his hands. I informed manager of this so she could translate. He washed his hands after manager told him to.
6: I observed one of three cooks cracking eggs then placed in pot. Rinse that one hand that touch eggs at the 3 compartment sink. Then grabbed flour from container with that same hand and mixed it in with raw eggs then rinse same hand with water at 3 compartment sink again.
Hands must be washed with SOAP warm water hand sink not 3 compartment sink.
13: Raw shell eggs stored over bell pepper in walk in cooler.
21: Sweet and sour Chicken that was cooked and frozen on yesterday is not properly date marked. Chicken is labeled “day 2”. There should be an actual date on label. Ex 1/3-1/9 or just the discard date 1/9.
21: Manage infomed me that the same batch of sweet and sour chicken in the walk in cooler was cooked at the same time as the chicken from the in reach in cooler . This chicken was cooked and frozen on yesterday. But there is no date mark explaining cooked and thaw date.
31: Improper cooling method. Establishment is not using probe thermometer to check temperature of food when cooling. They are not doimg the two step method to cool food.
33: Frozen egg rolls are on flat tray in storage area thawing. Raw bags of chicken and steak was sitting out to thaw.
To properly thaw frozen food it must be refrigerated, microwaved, or held under running water(NOT summerged).
34: Thermometer is broken in walk in freezer.
35: Unlabeled containers of food.
36: Gnats present in kitchen.
39: Wiping cloth stored on counter where raw chicken is prepped.
Wiping cloth on counter across from grill.
Wiping cloth must be stored in sanitizer bucket.
53: Brick Wall ( near hot water tank) is stained and paint is chipping. Grease build up on floor under cooking equipment. (Fryers,)
Additional Comments
Establishment usually have broccoli,fried rice, stir fry chicken,and stir fry beef out during previous inspection . I informed her that food must be cold held at 41 degrees F or below or hot held at 135degrees F or above. . I inform manager that "time as a public health" is the best way to handle this issue. I informed her that i will return on tomorrow when they are not open and help her write a written procedure for time as a public health.
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
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
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
