15: 12VAC5-421-470.A.2 Observed raw Beef, Salmon and Chicken on the shelf above celery in the walkin cooler. Corrective Actions: PIC moved food in the walkin above the raw meats in the cooler. The Pic will implment a standard for food storage.
23: Observed no date labeling in facility. Corrective Actions: Discussed date labeling procedures with PIC to implement.
39: 12VAC5-421-640 Observed a Cell Phone on a prep station in active use. Corrective Actions: Cell Phone was moved and surface was santized before continuing to prep.
44: 12VAC5-421-1960.1 Observed stacked bowls to the right of the three compartment sink stacked and stored wet. Corrective Actions: Utensils shall be air dried before stored to prevent contamination. Policy on how to allow for drying before storage was discussed.
45: Observed Vinegar plastic containers used as scoops for rice and nut containers used to store black pepper with reuseable containers inside Corrective Actions: The storeage containers shall be as a food grade container and all utensils stored in them shall be stored with the non food contact end out of the container to prevent contamination.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Chicken on Grill
189 °F
Hot Holding
Chicken on line
137 °F
Hot Holding
Eggrolls on line
138 °F
Hot Holding
Chicken in Prep unit
41 °F
Cold Holding
Noodles cooking
78 °F
Cooking
Cabbage in walkin
37 °F
Cold Holding
White Rice on line
187 °F
Cold Holding
Rice cooking
168 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Three Compartment Sink
Chemical
50
Chlorox
Chlorine
88 °F
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco products use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.