15: 470 Observed staff quickly covering foods in the walk-in cooler upon arrival. (Foods left uncovered in walk-in cooler.) Corrective Actions: Protect food while in storage in covered containers & above sources of contamination.
22: 0820 (A2) Observed cooked chicken stored at room temperature. When tested the chicken was 67F. (PIC put a time stamp of 3PM - 7PM on food held at room temperature without inspector saying anything.) Corrective Actions: Move TCS foods to a cold holding unit. To properly cold hold TCS foods - store them in a refrigeration unit that can maintain 41F or below.
22: 0820 (A2) Observed cut cabbage and lomein noodles stored at room temperature. Corrective Actions: Store cut leafy greens at 41F or below. Store cooked and cooled noodles at 41F or below. (Immediate Correction Needed.)
23: 830 Observed read to eat foods held for more than 24 hours without date markings. (Eggrolls, lomein, chicken, shrimp, etc.) Corrective Actions: Date mark ready to eat foods held for more than 24 hours with a discard dated of no more than 7 days.
24: 0850 (A) (C3) Observed establishment using time as a public health control without a written procedure approved by the Health Department. Corrective Actions: Submit written procedure to the Health Department for review and approval before holding TCS foods at room temperature. (10 days to correct.)
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Chicken/noodles (reheat for immediate service)
179 °F
Reheating
Cooked fried chicken in walk-in cooler
34 °F
Cold Holding
Chicken in prep unit
41 °F
Cold Holding
Cooked chicken in walk-in cooler
44 °F
Cooling
Cooked chicken at room temperature
67 °F
Cold Holding
Rice
157 °F
Hot Holding
White rice
153 °F
Hot Holding
Cooked eggroll in walk-in cooler
34 °F
Cold Holding
Cheese wonton
181 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 basin sink
chemical
50
bleach
No records found
Equipment Temperatures
Description
Temperature
Walk-in cooler
29 °F
Prep unit
41 °F
No records found
Observations
Demonstration of Knowledge
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 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.