19: Egg roll sitting out of temperature control on prep table (72°F) to be reheated later for patron when ordered. Discussed after egg roll is cooked it must be kept hot at 135°F or greater, cooled down to 41°F within 6 hours, or placed on tphc policy. Unsure how long egg roll was out of temperature control. Embargoed.
20: Egg rolls, crab ragoon, and general tso sitting out on counter unattended out of temperature control temping above 41°F. Unsure how long crab rangoon and egg rolls were sitting out. Embargoed. General tso chicken sitting out 15 minutes per pic was placed back in wic to cool back down.
20: Cut garlic in oil prepped yesterday located in prep cooler was temping 57°F. Embargoed. Fresh cut garlic in oil from wic temping 40°F was brought out to replace cut garlic in oil that was out of temp.
35: White container with white substance inside not labeled.
37: Employee drink sitting on food prep table.
37: Raw chicken stored on floor in wic. Several foods stored on floor in wif.
39: Couple wet wiping clothes stored on prep tables.
41: Knife stored between prep cooler and table.
45: Metal can being used as scoop for rice.
45: Single service container being used as scoop for dried goods.
45: Cooked and raw tcs foods stored in grocery bags in wif.
Additional Comments
Provided applicable fact sheets to operator regarding observed priority item violations. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Ownership Change?
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used