22: 0820 (A2) The rear two door glass cooler in the back kitchen was holding at ~50°F during the visit. The facility had multiple containers of food prep in there from the morning and several food items prepared and maintained in the unit the previous night. The food items from the preivous night include: Seafood Salad (48°F), Noodles (48°F), Yams (48°F). All other food items that were TCS were over temp and some items were non-TCS. Corrective Actions: The items that were prepared in the morning or pulled from the walk-in cooler were allowed to be moved to a new cooler and cooled as recommended. Manager agreed and mvoed food items. Remaining food items that were TCS and prepared over 24 hours prior were discarded as recommended.
Remove items that are TCS from the unit, repair the unit and ensure that it is capable of holding below 41°F at all times before returning to service.
39: 530 The facility had blanched broccoli stored in the grill drawers and submerged in water. Corrective Actions: The food item was discarded as recommended. No food item that is not previously approved by the regulations shall be stored submerged in water.
43: 550 The facility was storing single use cups as serving utensils in sauces with the entire cup submerged in the sauce. There was scoops and spoons in other food items in the walk-in cooler with the handle touching the food items and they had been left in there over night.
Corrective Actions: Only store serving utensils in food items that are multiuse, have a handle and the handle is always facing out of the food item. Clean the serving utensils every four hours as required. Manager corrected on site.
49: 1770 (C) The facility needs to improve cleaning of the non-food contact surfaces of all equipment handles and drawers. The handles, drawers, and shelving are soiled with excess food debris or residue. The gaskets in the reach in coolers are soiled and in need of cleaning. Corrective Actions: Clean all handles, shelving, racks and other areas noted during the inspection. Handles are vital points of transmission due to a high contact point before and after food prep. Gaskets are prime breading ground for bacteria due to dark, moist environemnt with a risk of food traping.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Noodles
38 °F
Cold Holding
Seafood Salad
48 °F
Cold Holding
Fried Rice
161 °F
Hot Holding
Sushi Rice, pH 4.2
110 °F
Hot Holding
Fried Chicken
41 °F
Cold Holding
Imitation Crab
39 °F
Cold Holding
Noodles
48 °F
Cold Holding
Rice Noodles
41 °F
Cold Holding
Yam
47 °F
Cold Holding
Mac Salad
42 °F
Cold Holding
Seafood Salad
40 °F
Cold Holding
Teriyaki Steak and Shrimp
191 °F
Cooking
Rice
152 °F
Hot Holding
Melon
37 °F
Cold Holding
Chicken on Stick
145 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Heat
170
Heat
162 °F
No records found
Equipment Temperatures
Description
Temperature
Walk-in Cooler #1
40 °F
2-Door Cooler Front Grill Area
36 °F
Walk-in Freezer
10 °F
2-Door Cooler Glass, Center Kitchen
40 °F
Walk-in Cooler #2
41 °F
Grill Drawer
40 °F
2-Door Cooler, Glass Rear Kitchen
50 °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.
