2: 55 No Certified food manage. Corrective Actions: PIC stated he intends to take class soon.
15: 470 Raw egg roll mix stored above lettuce, cooked shrimp and pork. Corrective Actions: All raw to be on bottom shelf. COS
20: 800 Boba 66 F. No attempt made to cool.
Cooked chicken was found in bus tub with plastic bag sealed and on floor. Corrective Actions: TAke steps to quickly cool Boba.
You must cool chicken quickly. You may consider using freezer to cool. Do not cover while cooling.
22: 0820 (A2) Shrimp thawed today was 51 F.
Sprouts 59 F
Eggs at 80 F room temp. Corrective Actions: Do not exceed 41 F. PIC discarded.
Maintain sprouts 41 F. Ice was added. Remember tap water is around 80 F this time of year.
Maintain eggs 45 or below. These were put into RI.
24: 0850 (B) (C1, 2, 4) Time not being tracked on cooked pork. It was 104 F on counter. This is a REPEAT violation.
Do not add new sprouts(cold) to sprouts on counter. Those on counter are at a different time. Corrective Actions: Appropriate time was added to pork.
Additional Comments
Have cooks use a thermometer.
Food Temperatures
Description
Temperature
State of Food
eggs
80 °F
Cold Holding
beef
40 °F
Cold Holding
shrimp
51 °F
Cold Holding
rice
155 °F
Hot Holding
soup
160 °F
Hot Holding
pork
104 °F
Cold Holding
boba
66 °F
Cold Holding
pork
41 °F
Cold Holding
shrimp 2 door
41 °F
Cold Holding
sprouts
59 °F
Cold Holding
coconut milk display
41.6 °F
Cold Holding
noodles
81 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
RI
39 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
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.
