TEMPERATURE OBSERVATIONS
|
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
COOKING, Main Kitchen, RICE COOKER, Rice,
|
200.0 ° F
|
Cold Holding, Main Kitchen, Walk In Freezer, Ambient,
|
-08.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, RAW
|
43.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, Pork, RAW
|
42.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, Ambient,
|
37.0 ° F
|
Just Cooked, Main Kitchen, RICE COOKER, Rice,
|
160.0 ° F
|
Cold Holding, Main Kitchen, RIC 4, Eggs, SHELLED
|
44.0 ° F
|
Cold Holding, Main Kitchen, RIC 4, Ambient,
|
39.0 ° F
|
Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, SHRIMP
|
35.0 ° F
|
Cold Holding, Main Kitchen, Prep Top Cooler, Beef, RAW
|
40.0 ° F
|
Cold Holding, Main Kitchen, Counter Top/Table, Fish/Seafood, RAW SRIMP
|
72.0 ° F
|
Cold Holding, Main Kitchen, Counter Top/Table, Chicken, RAW
|
65.0 ° F
|
Cold Holding, Main Kitchen, RIC 3, Pork, RAW
|
38.0 ° F
|
Cold Holding, Main Kitchen, RIC 3, Ambient,
|
40.0 ° F
|
Cold Holding, Main Kitchen, RIC 2, Ambient,
|
40.0 ° F
|
Cold Holding, Main Kitchen, RIC 1, Chicken, WINGS
|
48.0 ° F
|
Cold Holding, Main Kitchen, RIC 1, Pork, EGG ROLLS
|
48.0 ° F
|
Cold Holding, Main Kitchen, RIC 1, Ambient,
|
50.0 ° F
|
|
Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
1-2A
|
Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16]
observed PIC not demonstrating knowledge of foodborne illness risk factors and duties New Violation.
|
2-1B
|
Violation of Code: [511-6-1.03(5)(c)]
observed failure of employee to wash hands after removing the trash from the facility and before proceeding to cook food. All employees must wash hands when changing tasks and/of after engaging in other activities that contaminate the hands New Violation.
|
4-1A
|
Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)]
observed failure to store food (raw meats and ready-to-eat food) in order of food cook temperatures. Raw pork stored next to ready-to-eat noodles in reach-in cooler. Raw chicken stored next to raw shrimp in the walk-in cooler. Repeat Violation.
|
4-2A
|
Violation of Code: [511-6-1.04(4)(c)1(iv)]
observed failure to cover stored food items: chicken wings and egg rolls in reach-in cooler; cashews and other dry food items on prep tables; lettuce in reach-in cooler. New Violation.
|
4-2B
|
Violation of Code: [511-6-1.05(7)(b)]
observed employee not properly wash, rinse, and sanitize knives before preparing food. New Violation.
|
4-2B
|
Violation of Code: [511-6-1.05(6)(n)]
observed chlorine sanitizing solution concentration at 0 ppm in sanitizing bucket. Chlorine sanitizing solution concentration should be between 50 and 100 ppm. New Violation.
|
6-1A
|
Violation of Code: [511-6-1.04(6)(f)]
observed several food items (pork egg rolls, cooked chicken wings, raw chicken, and raw shrimp) not being cold held at 41 degrees Fahrenheit or below. New Violation.
|
6-2
|
Violation of Code: [511-6-1.04(6)(g)]
observed failure to date mark food items in reach-in coolers (crab rangoons, raw pork) and walk-in cooler (vegetables, raw pork, raw shrimp) New Violation.
|
10D
|
Violation of Code: [511-6-1.04(7)(c)]
observed failure to properly label food items (dry food, ready-to-eat, raw meats) with common name on food containers/bins Corrected On-Site. New Violation.
|
12A
|
Violation of Code: [511-6-1.04(4)(z)]
observed sauces being stored in can after being opened New Violation.
|
12A
|
Violation of Code: [511-6-1.04(4)(r)]
observed peanuts being stored next to home improvement tools and under boxes New Violation.
|
12B
|
Violation of Code: [511-6-1.03(5)(i)]
observed failure to of employees to wear hair restraints while preparing and cooking food New Violation.
|
12C
|
Violation of Code: [511-6-1.04(4)(m)]
observed failure to store wet wiping cloths in between use in sanitizing solution. Corrected On-Site. Repeat Violation.
|
12D
|
Violation of Code: [511-6-1.04(4)(g)]
observed failure to have a designated vegetable only prep sink New Violation.
|
14A
|
Violation of Code: [511-6-1.04(4)(k)]
observed in-use utensil being stored in standing water at 81 degrees fahrenheit New Violation.
|
14B
|
Violation of Code: [511-6-1.05(10)(f)]
observed knives being stored in between the wall and a prep table near dishwashing area New Violation.
|
14C
|
Violation of Code: [511-6-1.05(6)(r)]
observed sugar being stored in a soy sauce bucket. All single-use/service containers cannot be reused New Violation.
|
14C
|
Violation of Code: [511-6-1.05(10)(e)1&3]
observed single service/use to-boxes not properly inverted or stored in protective packaging on table New Violation.
|
14C
|
Violation of Code: [511-6-1.05(6)(r)]
observed single use/service cup being used as scoop in dry food item (cashews) New Violation.
|
15A
|
Violation of Code: [511-6-1.05(6)(a)]
observed leaking water inside the reach-in coolers New Violation.
|
15A
|
Violation of Code: [511-6-1.05(1)(a)]
observed several non-food grade containers throughout the facility. All containers must be food-grade or NSF approved. New Violation.
|
18
|
Violation of Code: [511-6-1.07(5)(k)]
observed live and dead bugs throughout facility ( in empty food containers near dry storage area in the back of the kitchen, main kitchen area, and in the light shield in the front of the facility) New Violation.
|
18
|
Violation of Code: [511-6-1.07(2)(m)]
observed back door not properly sealed. New Violation.
|
|
|
|