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1: Person in charge does not have Active Managerial Control of food systems due to numerous critical item violations and a lack of knowledge regarding proper cooking, cooling, holding, or reheating temperatures. // CA: trained person in charge and gave TNHD and MPHD informational fact sheets.
6: Observed employee pick up lid from ground and then carry a plate of food out to a customer without washing hands first. // CA: trained on proper hand washing procedures.
13: Containers of raw chicken and raw beef stored touching bag of ready to eat broccoli in prep cooler. Raw shell eggs stored ontop of tofu in prep cooler. // CA: items were moved.
13: Raw shell eggs stored above ready to eat vegetables in walk in cooler. Raw meats stored directly next to a uncovered container of rice soaking in walk in cooler. // CA: trained on proper storage and items were moved.
14: L-Temp Machine Cl2 @ 0ppm. Checked Cl2 and it was empty. // CA: Cl2 was changed and Cl2 now @ . Dishes were rewashed.
18: Cooked tofu cooling in walk in cooler @ 55°F. Started cooling 4.5 hours ago and have not been monitoring cooling temperatures. // CA: reheat to temperature of 165°F and then reach proper cooling times/temperatures of 135°F to 41°F in 4 hours without monitoring OR reach proper cooling times/temperatures of 135°F to 70°F in 2 hours and then 70°F to 41°F in 4 hours with monitoring.
20: Prep cooler @ 57°F. Cut lettuce, cut cabbage, cut chinese broccoli leafy greens, tofu, raw eggs, raw chicken, raw beef, and cooked chicken in prep cooler all above 41°F. Items placed in cooler 4 hours ago. // CA: embargoed 14.0 lbs. trained person in charge on proper cold holding temperature of 41°F or below and about using ziplock bags of ice or lids on containers of food if keeping cooler lid open.
20: Cooked tofu on ice @ 62°F. Person in charge states it was placed there 2.5 hrs ago. // CA: trained on how to make proper ice bath so food containers are submerged in ice so it comes all the way up the side of the container to the level of the food. Tofu was moved to cooler to bring down to proper cold holding temperature of 41°F or below.
34: No probe thermometer available. No visible thermometer in the white chest freezer or reach in cooler by dish machine.
36: Back door leading to outside walk in cooler is left propped open. Door to outside from food storage room is left propped open.
37: Employee cell phone stored touching plastic bags used for food in container on prep cooler. Build up of ice on containers of food from a condensation leak in the walk in freezer
43: Single-service containers stored uncovered and not inverted on shelf above prep cooler.
45: Paint chipping off the inside top of microwave.
47: Excessive ice build up in white chest freezer.
49: Water leaking from backflow preventer on mop sink.
53: Dirty water pooling on floor in walk in cooler.
57: “No smoking” signs not posted on outside of all doors that open to the outside.
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