10: 2310 Hand sink was obstructed at the start of the inspection. Corrective Actions: PIC cleared a path to the hand sink.
22: 0820 (A2) Found general tso's chicken (fried at 2 pm) at 73 F, bean sprouts at 54 F, noodles at 51 F, raw shell eggs at 56 F, all sitting out at room temperature. Corrective Actions: PIC placed general tso's chicken, noodles, and eggs on a temporary time control policy to be discarded at 5 pm. PIC voluntarily discarded bean sprouts. Keep TCS food at 41 F or below.
23: 830 General tso's chicken in WIC was made this Sunday with no date marked. Corrective Actions: Mark all prepared food with the date made. PIC placed the date on a piece of paper and placed next to chicken.
28: 3340 Observed cleaner and detergent stored next to uncovered oil on the prep shelf. Corrective Actions: PIC moved to separate toxics from food.
28: 3490 Observed a box of cigarettes on the dry storage rack next to food and other personal supplements next to food on a prep table shelf. Corrective Actions: PIC moved to separate personal items from food.
37: 480 Flour in a bin in dry storage and salt, MSG, and sugar on the cook line were not labeled. Corrective Actions: Label all white powder.
39: 610 Egg roll wrapper were stored on the floor in dry storage. Bottle of sauce was uncovered/missing the cap on a prep shelf. Corrective Actions: Keep food covered and at least 6" off of the floor.
41: 570 Observed a wet wipe cloth on prep table. Corrective Actions: PIC placed in sanitizer bucket at 100 ppm bleach.
45: 2000 (A) (C) Several stacks of to-go trays were facing up. Corrective Actions: PIC inverted to protect from contamination.
47: 1570 Rusty racks in the WIC. Corrective Actions: Repair/replace.
48: 1530 No bleach test strips at the facility. Corrective Actions: Buy and keep available.
49: 1800 Racks in WIC were dirty. Corrective Actions: Clean.
55: 3220 Wet mops were on floor and in dirty mop water in back of kitchen. Corrective Actions: PIC inverted to allow to air dry.
Additional Comments
Discussed having a written vomit/diarrhea clean-up policy. Discussed employee health. A follow-up is needed to ensure violations are corrected.
Food Temperatures
Description
Temperature
State of Food
raw chicken, WIC
42 °F
Cold Holding
general tso's chicken
73 °F
Cold Holding
raw shell eggs
56 °F
Cold Holding
egg roll, low boy
42 °F
Cold Holding
gen. tso's WIC
41 °F
Cold Holding
bean sprouts
54 °F
Cold Holding
general tso's chicken, RIC
72 °F
Cold Holding
noodles
51 °F
Cold Holding
white rice
170 °F
Hot Holding
raw steak, prep
40 °F
Cold Holding
cooked chicken (1:30PM)
60 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-C
bleach
50
sani-bucket
bleach
100
No records found
Equipment Temperatures
Description
Temperature
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.
