| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code. |
| 2 |
new manager did not pass the exam, NO certified individual onsite (C) (2-102.12 (A) - Certified Food Protection Manager) |
| 8 |
employee washing hands in the prep sink (PF) (2-301.15 - Where to Wash**) (COS) |
| 10 |
no paper towels at hand sink (PF) (6-301.12 - Hand Drying Provision **) (COS) |
| 10 |
no signage at hand washing sinks (C) (6-301.14 - Handwashing Signage) |
| 16 |
dish machine is not pulling enough bleach to sanitize (10 ppm) (P) (4-501.114 - Manual & Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness ***) |
| 16 |
several different food contact surfaces unclean, slicer, peelers, knife, removable grate on top of grill (P) (4-601.11 (A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils **) (COS) |
| 20 |
rice noodles out at 72 & fried springs rolls at 99 & grilled pork cooling at 114 (out on counters) (P) (3-501.14 - Cooling *) (COS) |
| 21 |
White rice in back unit (prep rea) holding at 129-131 degrees (P) (3-501.16 (A)(1) - Time/Temperature Control for Safety Food, Hot and Cold Holding *) (COS) |
| 22 |
line unit holing food at 52 degrees (sliced steamed pork) (P) (3-501.16 (A)(2) (B) - Time/Temperature Control for Safety Food, Hot and Cold Holding *) (COS) |
| 28 |
medication storage near food in 3 separate areas (PF) (7-207.11 - Restriction and Storage-Medicines ***) (COS) |
| 35 |
thawing raw proteins at room temperature (C) (3-501.13 - Thawing) (COS) |
| 36 |
no food thermometer (PF) (4-302.12 - Food Temperature Measuring Devices**) |
| 55 |
floors unclean under equipment on the line (C) (6-201.11 - Floors, Walls and Ceilings-Cleanability) |
| 55 |
leaving 3 mops upright outside the back door to air dry (C) (6-501.16 - Drying Mops) (COS) |
Inspection
Comments |
note: the previous letter grade "rating" was removed, they manager has reduced both the menu items offered and business hours of operation.
*cooling a large quantity of cooked meat (pork & chicken) inside line units & food out of temperature removed and placed inside WIB.
6/28/23 line unit is working (food temperatures at 39 degrees top and bottom) signage for hand sink provided & dish machine was pulling 10-50 ppm bleach
07/05/23 food thermometer is available in kitchen, dish machine is pulling bleach. food is stored in double stainless containers which is not allowing for adequate cold holding (cooked sliced pork at 50-51, raw beef at 52, cooked tofu at 51) this practice must be discontinued. Throng the Manager is schooled to take the exam again next week to become the CFPM. |
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge
