TEMPERATURE OBSERVATIONS
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Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Cold Holding, Sushi Bar, Cooler, Raw Tuna,
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36.5 ° F
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Cold Holding, Sushi Bar, Cooler, Ambient,
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41.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler 2, Chicken,
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42.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler 2, Beef,
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42.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Sweet & Sour Chicken,
|
40.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Beef,
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40.1 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Tomatoes,
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37.9 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Raw Shrimp,
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34.9 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Chicken,
|
37.4 ° F
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Hot Holding, Main Kitchen, Rice Warmer, White Rice,
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136.0 ° F
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Cold Holding, Main Kitchen, Prep Cooler 2, Dumplings,
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53.0 ° F
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Cold Holding, Main Kitchen, Prep Cooler 2, Eggs,
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58.0 ° F
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Just Cooked, Main Kitchen, Fryer, Fried Chicken,
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180.0 ° F
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Hot Holding, Main Kitchen, Counter Top/Table, Fried Chicken,
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78.0 ° F
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Cold Holding, Main Kitchen, Prep Cooler 1, Fried Chicken,
|
50.0 ° F
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Cold Holding, Main Kitchen, Prep Cooler 1, Shrimp,
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40.0 ° F
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Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
1-2A
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Violation of Code: [511-6-1.03(2)(a)-(l)(n)(o)]
Active managerial control measures are not satisfactory for establishment to be in compliance with health department. (CA): All food service establishments must remain in compliance with the health department. New Violation.
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2-1C
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Violation of Code: [511-6-1.04(4)(a)1,2,3,4(i)]
Observed employee handling fried pork with bare hands. (CA): No bare hand contact with ready to eat foods. (COS): Discarded. Corrected On-Site. New Violation.
|
4-1A
|
Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)]
Observed ready to eat shrimp stored on the same shelf with raw shrimp, raw chicken, and raw eggs and stored above raw beef and raw chicken in RIC #1. Observed raw beef, raw chicken, and raw shrimp stored above mushrooms & onions in RIC #2. (CA): Store food items according to minimum cook temperatures. (COS): Items stacked properly. Corrected On-Site. New Violation.
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4-2B
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Violation of Code: [511-6-1.05(7)(a)1]
Observed employee wash and rinse rice cooker bowl in prep sink. (CA): All dishes must be washed, rinsed, and sanitized in the 3-compartment sink or dish machine. (COS): Re-washed in 3-compartment sink. Corrected On-Site. New Violation.
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6-1A
|
Violation of Code: [511-6-1.04(6)(f)]
Observed raw eggs & dumplings at prep cooler #2 and fried chicken at prep cooler #1 failing to maintain proper cold hold temperatures. (CA): All PHF items for cold hold must be held at 41F or below. (COS): Discarded Corrected On-Site. New Violation.
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6-1B
|
Violation of Code: [511-6-1.04(6)(f)]
Observed fried chicken on counter failing to maintain proper hot hold temperatures. (CA): All PHF items for hot hold must be held at 135F or above. (COS): Discarded. New Violation.
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6-1D
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Violation of Code: [511-6-1.04(6)(i)]
Observed ready to eat items being laced out on the buffet without the time being recorded on the log. (CA): Record time every item is placed on teh buffet. New Violation.
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10D
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Violation of Code: [511-6-1.04(7)(c)]
Observed several different sauces stored in bulk containers without the common name. (CA): Label containers New Violation.
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12C
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Violation of Code: [511-6-1.04(4)(m)]
Observed wiping cloths stored on the prep area counters. (CA): All wiping cloths not in use must be stored in an active sanitizing solution. New Violation.
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Remarks
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Sanitizer: Bucket-50ppm Cl, Dish Machine-100ppm Cl
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