15: 470 15 OUT 470 REPEAT & CORRECTED A container of raw beef was observed being stored above a container of raw shrimp in the walk-in cooler.
Corrective Actions: Correction: Store foods with the raw meat or raw seafood or raw poultry with the items with the highest cook temperature at the bottom ( for you that is raw chicken on the bottom, then raw beef, then highest ( above raw beef and raw chicken) would be raw seafood such as your shrimp. Above the raw seafood could be your prepared foods as well as produce. Always store ready-to-eat foods above raw or partially cooked items to prevent potential cross-contamination. At the request of the inspector, the shredded lettuce and sauces were moved up a few shelves ** Corrected during inspection **
22: 0820 (A2) 22 OUT 820 REPEAT & CORRECTED Foods were cold holding at improper temperatures pork belly was 49 F; soup base was 47 F ; bean sprouts were 48-49 F; cooked noodles were 47 F; fried tofu skins were 47 F ) in the kitchen prep cooler. This prep cooler was found to be 49-50 °F in the bottom by the inspector’s thermometer and was reading 46 °F on the food facility’s dial thermometer in the top of the unit.
Corrective Actions: Correction: Ensure that time / temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. The eggs, pork belly, cooked noodles, fried tofu skins, & bean sprouts were thrown away by the owner and the soup base will be used/served or thrown away within the next sixty (60) minutes as they were put out in the last two (2) hours.
47: 1570 47 OUT 1570 REPEAT The prep cooler in the kitchen does not appear to be in good working order as it was found to be between 49 – 50 °F
Corrective Actions: Correction: Cold holding is 41 °F or below and setting coolers to 36/37 °F can help them compensate from opening, closing, and cooling foods. Furthermore, ensure the cold holding unit is not too full so there is air flow also is necessary for cold holding unit. A repairman will be again to come look at this cold holding unit. Upon arrival, the facility already had out ice under the pans in the top of the cold holding unit and in the bottom of the cold holding unit ( prep cooler). This will be repaired in the next several days.
55: 2790 55 OUT 2790 The sealed coating on the concrete floor seems to have worn off ( water is changing the color of the concrete and not pooling water on the floor) and there were several cracks and even a few spots with missing pieces in the floor of the main kitchen – especially near the prep table and dish machine.
Corrective Actions: Correction : The floors, walls, and ceiling in the kitchen and food preparation areas need to be Smooth, durable, non absorbent and easily cleanable, The floor will be repaired within the next eighty-two ( 82) days.
NOTE: I visited this location for a follow inspection and found repeat violations for several of the issues observed last week. Please work to use your calibrated thermometer to monitor food holding, cooling, and cooking temperatures. Reminder that the mop sink should not be used to store in-use or dirty dishware or utensils. Left information on 12VAC5-421-725. Noncontinuous cooking - please review this and if you wish to continue noncontinuous cooking of the chicken you need to subject a written procedures that need to be approved, food must be cooled properly, food must be marked, and food must be fully cooked . Reminder to have accurate, visible thermometers in the warmest part of all cold holding units (usually near the door). Reminder that hands should only be washed at the hand washing sink.
| Description | Temperature | State of Food |
| pork belly | 49 °F | Cold Holding |
| raw beef | 42 °F | Cold Holding |
| fried tofu skins | 47 °F | Cold Holding |
| cooked noodles | 47 °F | Cold Holding |
| blanched broccoli | 42 °F | Cold Holding |
| soup base | 47 °F | Cold Holding |
| raw shrimp | 43 °F | Cold Holding |
| bean sprouts | 49 °F | Cold Holding |
| Description | Temperature |
| prep cooler | 50 °F |
