3-501.18; Priority; Containers of cooked potato and spice mixture, in front reach-in cooler with date markings 8/24 and 8/25. Ready-to eat items shall be date marked the day prepared or removed from container and kept for maximum of 7 days excluding time in freezer. These items are not frozen and manager not sure if item was new and placed into old container, so items voluntarily discarded during inspection.
1.5
37.
3-302.12; Core; Dried seeds and spice in two unlabeled containers above left side of cook line. Working containers holding food or food ingredients removed from the original packaging shall be labeled with the common name of the food. Containers labeled during inspection.
1.0
General Comments
One flip top cooler at make line holding at 43-45F at beginning of inspection. The cooler screen in defrost mode, showing snowflake. Items checked again later at end of inspection and temperatures dropped to 42-41F and cooler no longer in defrost mode. Items in backside or bottom of cooler at 37F-41F.
5-202.12; Core; Hot water knob off at handsink on cook line, only cold water working at beginning of inspection. Employee turned on hot water under sink. Knob is leaking and will not shut off so water is turned off at bottom. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Repair this knob so that hot water at least 100F and bottom on/off valve is always on.
1.0
16.
4-601.11 (A); Priority Foundation; Several containers of metal bowls and clear containers stacked as clean with greasy residue or sticker residue on the containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area during inspection to be cleaned.
1.5
55.
6-501.12; Core; Minor accumulation of food splatter on wall in back area near prep sinks and back handsink. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these walls more frequently.
4-501.114; Priority; Three compartment sink sanitizer basin with 0ppm quaternary solution. New solution obtained from dispenser on wall and quat solution at 200-300ppm. Ensure to change out solutions regularly and after washing dishes. Quaternary sanitizing solutions shall be at 75F or higher and a concentration according to manufactures label instructions. Quat shall be 200-400ppm. Solution changed during inspection.
1.5
16.
4-703.11; Priority; Dish machine is high temperature machine, and dish plate simulator only reading 132F after three times ran into machine. Dish machine not getting hot to sanitize dishes. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations and achieving a utensils surface temperature of 160F as measured by an irreversible registering temperature indicator. manager called dish machine company to service machine and will use three compartment sink until machine can be repaired.
0.0
20.
3-501.14; Priority; Cooked chili oil sauce in walk-in cooler in deep container tightly wrapped in plastic from day previous at 46F. TCS Foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Sauce was cooked day previous and has exceeded the cooling time, and did not meet cooling rate. Sauce voluntarily discarded during inspection.
1.5
33.
3-501.15; Priority Foundation; Cooked chili and onion sauce in large deep containers tightly wrapped in plastic in walk-in cooler at 46F from day previous. Cooling shall be accomplished by using one or more of the following methods; placing the food into shallow pans, smaller thinner portions, using rapid cooling equipment like walk-in freezer or cooler, loosely covered or uncovered if protected from overhead contamination, using an ice bath, stirring frequently, using ice wand, adding ice as an ingredient, or other effective methods. Sauce voluntarily discarded during inspection.
0.0
38.
6-202.15; Core; 6-202.16; Core; Back door has hole in the bottom where the entry of pests, rodents and other animals could occur. Back door fan was shut off during visit, and manager flipped breaker to turn on fan. Door must be pulled and locked to turn fan off. Repair door so that insects and pests are prevented from entering facility and so fan can remain on when door is opened. Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors and properly using air curtains.
1.0
48.
4-501.14; Core; Back prep sink and three compartment sink drainboards soiled with food residue and greasy buildup. Warewashing machines, the compartments of sinks, basins, drainboards and other receptacles used for washing and rinsing equipment, utensils, raw foods shall be cleaned before use and at frequency necessary to prevent recontamination. Clean these sinks more frequently.
0.5
48.
4-302.13; Priority Foundation; Dish machine is hot water sanitizing machine, and no irreversible temperature device to check dish machine available during inspection. In hot water mechanical Warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Please obtain dish plate simulator or other irreversible measuring indicator.
0.0
General Comments
Verification required for dish machine by November 30th, 2023 Follow-Up: 11/30/2023
3-501.16 (A)(2) and (B); Priority; Chicken, tofu, rice, cooked sauces and curry, and potatoes in flip top cooler above 41F. Items at 49-53F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Items voluntarily discarded during inspection. Items been in cooler since previous night. Educated to ensure foods are kept at 41F or below.
1.5
44.
4-903.11(A), (B) and (D); Core; Several clean containers stacked with water in-between the containers. Spoons, forks and knifes stored in service container near entrance to kitchen exposed to contamination. Cleaned equipment shall be stored in a clean, dry, location where they are not exposed to splash, dust or other contamination and in a self-draining position that allows air drying. Items moved during inspection and utensils covered during inspection.
0.5
48.
4-501.14; Core; Dish sprayer and outside of dish machine has residue buildup. Inside of dish sprayer soiled with food residue. Warewashing machine, the compartments of sinks, drainboards, or other receptacles used for washing and rinsing equipment shall be cleaned before use, at least every 24 hours and at a frequency necessary to prevent recontamination of equipment. Clean theses areas more frequently.
