4-602.13; Core; Walk-in cooler gasket and door soiled with accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-501.16 (A)(2) and (B); Priority; A container of tofu measured 45 F in the prep top cooler. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Ice added to tofu (inspection conducted during lunch rush).
0.0
28.
7-102.11; Priority Foundation; Sanitizer bucket and a spray bottle unlabeled. Working containers used for storing poisonous or toxic materials shall be labeled with the common name. CDI - Items labeled.
1.0
33.
3-501.15; Priority Foundation; Recently prepared General Tso's chicken cooling in a prep cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall cool using rapid cooling equipment (walk in cooler/freezer). CDI - Chicken moved to cool in the walk-in cooler.
4-602.13; Core; Walk-in cooler gasket and door soiled with accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-501.16 (A)(2) and (B); Priority; Lo mein holding 42-45 F in the prep top cooler (top portion). Lo mein filled high above the fill line. TCS (Time/Temp Control for Safety) foods shall maintain 41 F or below. CDI - Top portion moved to cool rapidly in the walk-in cooler. Bottom portion maintaining 40 F.
0.0
49.
4-602.13; Core; Walk-in cooler gaskets soiled with black accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-501.15; Priority Foundation; Two sheet pans of cooked noodles and two bowls of cooked shrimp cooling at room temperature. Once cooked foods reach 135 F or less, active cooling shall begin using rapid cooling equipment (walk-in cooler/freezer). CDI - Foods moved to cool in the walk-in cooler.
0.5
49.
4-602.13; Core; Walk-in cooler gaskets and prep cooler gaskets on the cook line soiled with black accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
6-301.14; Core; The handwashing sign posted at the front handwashing sink is not easily visible. It's stored behind the dispenser which is dark in color. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
0.0
56.
6-403.11; Core; Employee food commingled with facility food in the walk-in cooler. Personal employee items such as food and drinks shall be located so that facility food is protected from contamination. Separate employee food from facility food.
7-202.12; Priority; Bleach and soap mixed in a spray bottle. Bleach is highly reactive. It can react with dish soap and may produce toxic gases. Bleach and soap do not mix. Poisonous or toxic materials shall be used according to manufacturer instructions, and they shall be applied so that a hazard to employees or other persons is not constituted. CDI - EHS educated PIC. Bottle dumped.
1.0
49.
4-601.11(B) and (C); Core; Walk in cooler gaskets soiled with black accumulation. Walk in cooler fan guards soiled with dust. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, food residue and other debris.
2-401.11; Core; An employee drink stored on a prep surface. Store employee drinks on the lowest possible non-work surface to prevent contamination. Drink moved without prompting.
0.5
33.
3-501.15; Priority Foundation; Recently prepared general tso's chicken cooling in a prep cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall cool using rapid cooling equipment (walk in cooler/freezer). CDI - Chicken moved to cool in the walk in cooler.
0.5
39.
3-305.11; Core; Containers of cooked eggrolls lacking cover. Food shall be protected from contamination. Use plastic wrap or lids to cover food to protect it from contamination.
2-401.11; Core; Employee drinks stored on prep surfaces. Store employee drinks on the lowest possible non-work surface to prevent contamination. Drinks moved without prompting.
0.0
15.
3-302.11; Priority; Raw pooled eggs stored above various RTE (ready-to-eat) foods such as mushrooms and different sauces in a prep cooler. RTE crab rangoon filling stored next to raw pork in the walk in cooler. Also, raw fish and raw chicken stored above RTE rangoon filling. Store raw food below RTE food to prevent cross contamination. CDI - Food re-arranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of cooked noodles measured 45-46 F in the prep top cooler. TCS (Time/Temp Control for Safety) foods shall maintain 41 F or below. Keep cooler lids closed as much as possible unless actively in use. CDI - Noodles moved to cool in the walk in cooler.
0.0
33.
3-501.15; Priority Foundation; Shrimp prepared within the past 50 minutes cooling in a prep top cooler. Recently cooked shrimp and noodles cooling in large portions in the walk in cooler. Refer to temperature chart above. TCS (Time/Temp Control for Safety) foods shall cool using rapid cooling equipment (walk in cooler/freezer). When cooling food, use smaller/thinner portions. Once at 41 F or below food may be stored in large portions. CDI - Shrimp moved to cool in the walk in cooler. Cooked shrimp and noodles spread into smaller portions.
1.0
39.
3-305.11; Core; Multiple containers of cooked eggrolls in the walk in cooler lacking cover. Food shall be protected from contamination. Use plastic wrap or lids to cover eggrolls.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources/. No signature required due to COVID-19.
3-501.16 (A)(2) and (B); Priority; One container of raw shrimp measured 58 F in the prep top cooler. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Shrimp moved to cool rapidly in the walk in cooler.
0.0
23.
3-501.17; Priority Foundation; One container of sweet & sour chicken observed with no date mark. According to the PIC, the container of chicken was cooked, cooled and immediately placed in the freezer. The chicken was removed from the freezer either Monday or Tuesday of this week. TCS foods shall be date marked upon removal from the freezer and once placed in cold holding. They shall be held for a maximum of 7 days. CDI - Shrimp date marked appropriately; expiration date of 1/9/22.
1.5
33.
3-501.15; Priority Foundation; General Tso's chicken cooling in large portions in the prep line cooler. Foods must cool using rapid cooling equipment (walk in cooler/freezer) and by spreading into thin portions. If food is needed for immediate service place only what is necessary on the line and put it on ice. Move to the walk in cooler/freezer once it is no longer needed for service (to ensure proper cooling). CDI - Food divided into two bowls in thin portions and placed in the walk in cooler.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources. No signature required due to COVID-19.
*Date Marking: Required for any cooked meats, cooked noodles, cooked vegetables, heat-treated canned vegetables (once opened), tofu (once opened), and cut leafy greens (only required once they are cut)*.
2-201.11 (A-C), and (E); Priority; Employee Health Policy does not include Salmonella (nontyphoidal). A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee has an illness diagnosed by a health practitioner due to: (f) Salmonella (nontyphoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees. No points deducted.
0.0
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
23.
3-501.17; Priority Foundation; One container of cut cabbage prepared yesterday observed with no date mark. Cut cabbage is a TCS (Time/Temperature Control for Safety) food and it shall be date marked. Prep date + 6 days = 7 day hold. CDI - Cabbage date marked.
0.0
33.
3-501.15; Priority Foundation; A container of chicken and a container of cooked noodles cooling in large portions (stacked high and covered with plastic wrap) in the walk in cooler. Cool foods by placing in smaller portions and by spreading the food out. Cover loosely with plastic wrap. CDI - Both foods divided into smaller portions, loosely covered and placed back in the walk in cooler.
0.5
41.
3-304.14; Core; Sanitizer in bucket low at less than 50 ppm for bleach. Cloths shall be held between uses in a chemical sanitizer solution at 50-200 ppm for bleach. Bucket re-made and appropriate concentration reached.
0.5
47.
4-501.11; Core; The hot water valve on the front handwashing sink is leaking. Equipment shall be maintained in good repair. Repair leak.
0.5
49.
4-601.11(B) and (C); Core; Gaskets throughout soiled heavily with black and brown buildup. Non-food contact surfaces of equipment shall be kept free of an accumulation of debris.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources/. No signature required due to COVID-19.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Recommendation; Please provide a tong to dispense the raw shrimp
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Please use a different type of tape to date mark food. The scotch tape that is being used is very transparent, unable to readily identify the date on many of the food products.
Facility is par cooking shrimp. EHS advised must have written procedures in order to par cook and provided copy of the rule for requirements. Contact EHS with any further questions or guidance.
HANDS ARE NOT BEING WASHED! Both handwashing sinks are completely DRY, indicating that they have not been used. Employee and owner are actively preparing food without washing their hands. Hands shall be washed in the handwashing sink with SOAP when coming in from outside, starting work, before handling food, between changing the types of food being worked with, etc.
2.0
8.
Bin of flour that has been used on a previous day is stored uncovered on the back shelving unit, with drips, pieces of food, etc in it. This flour / breading shall be used only once, then discarded. Do not keep it from one day to the next. Container needs cleaning with each use. Use single use plastic gloves are stored in it. Gloves shall be used once and discarded. Do not save gloves for future use.
1.5
11.
Food Processor needs cleaning. It is greasy, tacky, sticky. Use soap for cleaning. . .
Inside of the ice machine is starting to accumulate mold, microbial growth. Clean and sanitize inside. . .
Soda Machine nozzles need cleaning in the utensil washing sink. There is some black accumulation that appears to be mold. They appear to wiped off, but not actually cleaned.
1.5
17.
Garlic in Oil shall be kept cold, below 45`F.
0.0
34.
Single use plastic gloves are stored in the breading/flour used on a previous day, unvoered on a back shelf. After using gloves one time, throw them in the trash. Do not save used plastic gloves.
0.5
36.
Shelves in the walk-in cooler are damaged, corroded, unclean and need to be replaced.
0.5
39.
Food Processor is not approved restaurant equipment.
0.0
40.
Steam table needs cleaning. Water should have been emptied last night, instead of saving the water with pieces of food in it to be heated again.
0.5
49.
Documentation of approved training - 2 point credit awarded.
HANDS ARE NOT BEING WASHED! Both handwashing sinks are completely DRY, indicating that they have not been used. Employee/owner cleans up from eating his oranges, handles raw chicken and raw chicken packaging and does NOT wash his hands before preparing food for customers and handling surfaces and utensils in the kitchen.
Hands shall be washed in a handwashing sink.
2.0
11.
Food containers are not being sanitized. No sanitizer used or available. Pan, collendar, plastic food containers were not sanitized. Use hot SOAPY water to clean. USE SOAP to clean the food preparation areas, dishes, utensils. Once surfaces are clean, rinse with clean water, then apply the sanitizer to the clean surface. Leave the sanitizer on the surface to air-dry. Pans and utensils washed in the 3-comaprtment sink should soak in sanitizer at least 2 minutes. . . .
Soda & Fruit Punch Machine has black sludgy material suspended from it where the lemonade comes out. Remove nozzles for cleaning and also use a brush to clean where nozzles are removed from. Keep free of accumulated microbial growth.
These violations were addressed on the last 2 inspections, but continue to be neglected.
3.0
17.
Fried Chicken is held at room temperature 72'F, no temperature control. Maintain above 135'F or below 45'F/41'F. Chicken is held both on the table and on the shelf under the table. Store in a refrigerator or steam table, not at room temperature.
2.0
25.
Food thermometer is not accurate. Fried Chicken pieces checked with your metal stem bi-metallic thermometer read 38'F when the actual temperature is 72'F. That is a difference of 34 degrees. This thermometer is also not able to register final cook temperatures of the small pieces of chicken. Thermometer is needed that can detect the cold spot of cooked food. Recommend a digital thermometer that reads off of the end of the probe quickly. Check food temperatures throughout the day.
1.0
36.
Shelves in the walk-in cooler are damaged, corroded, unclean and need to be replaced.
1.0
38.
Utensil washing sink needs cleaning. Black film coats sink drainboard.
0.5
40.
Shelves in the walk-in cooler are not clean. They may be a contaminant for food. Keep food areas clean and free of falling debris, etc.
Compressor in the walk-in cooler needs cleaning. Remove dust.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cooked Sweet & Sour Chicken is cooling at the sink used for raw chicken preparation without being cleaned & sanitized. Cooked food should not be stored or handled in this area until thoroughly cleaned and sanitized. .
Sealed bowl of rice is stored inside of the rice warmer, in the rice. Bowls of food shall not be stored in the rice.
1.5
11.
Food Preparation SINKS are not being properly cleaned. Cooked chicken is stored at one sink to cool that has not been cleaned (or sanitized). USE SOAP to clean. After rinsing, apply sanitizer and allow to air-dry.
Stored cuttingboards have an odor, indicating lack of cleaning and sanitizing. .
Food containers are not being sanitized. No sanitizer is used. Utensils are being washed in dirty water. Use hot SOAPY water to clean. USE SOAP to clean the food preparation areas, dishes, utensils. Once surfaces are clean, rinse with clean water, then apply the sanitizer to the clean surface. Leave the sanitizer on the surface to air-dry. . . .
Soda & Fruit Punch Machine has black sludgy material suspended from it where the soda and comes out. Remove nozzles for cleaning and also use a brush to clean where nozzles are removed from. Keep free of accumulated microbial growth.
These violations were addressed on the last inspection, but are again neglected.
3.0
39.
Painted rusty table bottom is not approved restaurant equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Food Preparation SINKS are not being properly cleaned. Build-up coats sinks and drainboards. Food containers are also not being adequately cleaned. Sanitizer is not being used. USE SOAP to clean the food preparation areas, dishes, utensils. Once surfaces are clean, rinse with clean water, then apply the sanitizer to the clean surface. Leave the sanitizer on the surface to air-dry. Sanitizer is not a cleaner, it is intended to kill bacteria on an already clean surface. . . .
Soda Machine has black material suspended from them where the soda and comes out. Remove nozzles for cleaning and also use a brush to clean where nozzles are removed from. Keep free of accumulated microbial growth.
3.0
17.
Working Top Refrigerator contains Battered Fried Chicken 49'F, Ribs 49'F, Raw Chicken Wings 48'F, Spring Rolls 48'F. Unit has frozen-up and is not able to maintain safe food temperatures. Food shall be kept at or below 45'F and is recommended below 41'F.
2.0
24.
Raw Shrimp 51'F in the walk-in cooler. Thaw inside of the refrigerator. Keep the food temperature below 45'F while thawing.
0.0
36.
Working Top Refrigerator is not working properly. Ice has accumulated at the back. . .
Discard the cuttingboard that is cut and moldy on the back. .
Shelves inside of the walk-in cooler are deteriorating.
0.5
39.
Discard the old soy sauce buckets that have been cut so that the bottoms can be used as food containers. . .
Storage containers used for egg rolls are not intended for food storage. Use NSF or FDA approved food containers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
One employee was observed washing hands very quickly without using soap. Follow proper hanwashing procedure which includes the use of soap and paper towel at the handwashing sink. Handsink in the kitchen was observed to be dry at the start of the inspection, indicating a lack of use, even though raw chicken is out. . . . .
Another emplyee was observed washing his hands properly.
0.0
11.
Food Preparation SINKs are not being properly cleaned. USE SOAP to clean the food preparation areas, dishes, utensils. Once surfaces are clean, rinse with clean water, then apply the sanitizer to the clean surface. Leave the sanitizer on the surface to air-dry. Sanitizer is not a cleaner, it is intended to kill bacteria on an already clean surface.
1.5
36.
Shelves in the walk-in cooler are very rusty, damaged. Replace.
1.0
40.
Thorough cleaning of the compressor inside of the walk-in cooler is needed to remove all accumulated mold.
0.5
44.
Trash Cans need cleaning, including handles with accumulated material.
0.5
45.
Panel is missing over the walk-in cooler. Appears to be used for light storage.
0.5
46.
Replace burnt out light bulbs and provide 50 foot-candles of light in all food preparation and utensil washing areas.
0.5
49.
No documentation of approved training - no credit awarded.
Several boxes and containers of raw chicken were stored on the table and chicken prep sink. It was moved to the walk-in cooler, but the areas were not cleaned and sanitized. After using food preparation areas, use hot, soapy water to clean, rinse, then apply bleach water sanitizer and leave on the surfaces to air-dry.
Use bleach water sanitizer on all clean food containers after cleaning & rinsing.
1.5
17.
Fried Chicken pieces are held in a large bowl with no temperature control. Store food inside of a refrigerator to maintain colder than 45F.
2.0
33.
Meat cleaver is stored between the refrigerator and table. This is not a cleanable area. Store knives in a clean location that is cleaned frequently.
0.5
36.
Shelves in the walk-in cooler are very rusty, damaged. Replace.
1.0
40.
Shelves inside walk-in cooler are very dirty. Old food material coats shelves and flakes off. Thorough cleaning needed.
Equipment needs cleaning. Move tables and refrigerators to be able to clean the sides of them. Scrub shelves and equipment with soap to cut the grease.
1.0
45.
Floor and walls need cleaning.
0.5
49.
ServSafe certificate for your daughter has expired. Points are awarded for 3 years.
0.0
General Comments
Employees shall wash hands each time after using the restroom.
Store foods in the following order: fish, beef, pork, chicken. Observed raw beef and pork stored above cooked chicken. Cooked chicken on counter was 91F.
1.5
14.
Cool chicken quickly on shallow pans and put in refrigerator. Observed chicken sitting on counter. Manager states that it was out on counter for only 5 minutes. Temp was 91F.
2.0
23.
Place chicken in cooler after temperature drops below 135F. Must cool rapidly to 75F within two hours and to 45F within 4 additional hours.
1.0
36.
Replace rusty wire shelves in walk-in cooler/
1.0
46.
Provide 10 Ft-candles of light in can wash area. Light fixture above can wash not working. Replace missing light bulbs in light fixture over prep line. Provide 10 ft-candles of light at 30 inches above the floor in the toilet facilites.
0.5
49.
No documentation of approved training - no credit awarded.
Store foods in the following order: fish, beef, pork, chicken. Observed raw chicken stored above fish. Cover all foods in the walk-in cooler. Provide a lid for large pans instead of covering unsufficiently with plastic.
1.5
17.
Do not leave large pan of raw chicken out at room temperature. Return chicken to walk-in cooler if processing and performing another operation. Cook left product out to go cook food for customers. Was left out for too long.
2.0
23.
Cool pork on shallow pans uncovered on top shelf in walk-in cooler until it reaches 45F then cover.
1.0
26.
Bread crumbs shall be in tightly covered containers.
0.5
33.
Use scoops with handles to dispense rice. Observed pot with no handle stored in the rice. Do not store knives between equipment.
0.5
36.
Replace rusty wire shelves in walk-in cooler
1.0
40.
Clean handles of wok, clean shelf above chicken prep sink, clean wire racks in back storage area.
0.5
43.
Clean the outside base of men`s toilet.
1.0
47.
Do not use drink crates as shelving. Provide approved dunnage racks.
0.5
49.
No documentation of approved training - no credit awarded.
Maintain pork at 45F or below. Temp was 53F. Observed large bowl of cooked pork in container on counter. Recommend applying for Time only Method application. Do not process chicken in large quanties. Observed chicken sink and drainboard filled with raw chicken waiting to be processed. Store bulk of chicken in the cooler until time to cut chicken up. Process in smaller quanties. Do not store eggs above cleaned prepped vegetables such as carrots and cabbage. Do not allow cleaned cabbage head to contact wire shelves. Place cleaned cabbage in clean containers.
3.0
36.
Replace rusty wire shelves in walk-in cooler
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
46. Need 10 ft-candles of light in toilet facilities.
Personal drinks shall be in cups with a lid and straw. Drinks must be stored below food preparation areas.
1.5
29.
Employees handling or cooking food shall wear hair restraints.
0.5
33.
Provide scoops with handle. Observed pots with no handle being used as a scoop.
0.5
39.
Shelves in the walk-in cooler on the right side are not installed in compliance with NSF requirements. Observed top shelf installed with makeshift brackets. Remove copper pipe that is used as a shelf support.
0.5
40.
Clean handles of wok.
0.5
46.
Repair light in dry storage area.
0.5
General Comments
Opened bag of rice shall be stored in tightly covered container.
- 5 POINTS - KEEP FOOD BELOW 45 OR ABOVE 140. FOUND FRIED RICE AT 55 DEGREES ON COUNTER THEN PUT IN PREP COOLER. PTO OF FRIED RICE ABOVE GRILL AT 64 DEGREES (COS FOOD DISCARDED)
5.0
3.
- 5 POINTS - RAW MEAT MUST BE STORED BELOW ALL OTHER FOODS .. FOUND RAW MEAT ABOVE SAUCES. THIS WAS MARKED ON LAST INSPECTION .. COOLER RACKS MUST BE REORGANIZED - WASHED VEGETABLES MUST BE STORED IN A CLEAN CONTAINER NOT IN A CARDBOARD BOX .. STACKED CONTAINERS OF FOOD MUST BE COVERED SO THE BOTTOM OF THE TOP CONTAINER DOES NOT TOUCH FOOD .. FOUND SHRIMP STACKED ON TOP OF AN UNCOVERED BOWL OF SHRIMP .. FOUND SMALL CONTAINERS OF VEGETABLES INSIDE CONTAINERS OF FOOD IN TYPE OF PREP UNIT.
5.0
7.
NO POINTS - LABEL ALL DRY GOODS CONTAINERS .. FOUND SOME CONTAINERS NOT LABELED OR THE LABEL WAS TOO FADED TO READ.
0.0
14.
- 1 POINT - EQUIPMENT MUST BE NSF .. EQUIPMENT NOT NSF ARE .. RICE HOT HOLDER .. WHIT COATED SHELVES ABOVE SOUP WELL .. UTENSILS THAT ARE NOT APPROVED .. CRACKED WHITE CONTAINERS.
1.0
15.
NO POINTS - RICE SCOOP MUST BE STORED ON A CLEAN DRY SURFACE OR IN WATER OF 135 DEGREES OR MORE. FOUND RICE SCOOP IN 137 DEGREES WATER AT START OF INSPECTION BUT THE WATER WAS 109 TOWARDS THE END OF INSPECTION.
0.0
17.
NO POINTS - NOT MARKED ON LAST INSPECTION. COOLER RACKS ARE RUSTING.
0.0
31.
NO POINTS - SANITIZER WASW TOO STRONG - CHLORINE/BLEACH WATER MUST BE 50 PPM - RECOMMEND MAKING SANITIZER 50 PPM IN DISH SINK TO FILL BOTTLES & BUCKETS WITH DAILY - KEEP SANITIZER BOTTLES & BUCKETS LABLED "BLEACH WATER" OR "SANITIZER"
0.0
General Comments
PROPER PROCEDURES OBSERVED: SOAP & TOWELS AT ALL HANDSINKS ... DESIGNATED FOOD SINKS ... COMMUNTICATED TO ME THE PROPER WASHING & SANITIZING OF DISHES ... THERMOMETERS, SANITIZER & STRIPS AVAILABLE .. CLEAN & FAIRLY ORGAINIZED *** A FOLLOWUP WILL BE MADE NEXT WEEK TO CHECK THAT RAW MEAT IN THE WALK IN COOLER IS STORED BELOW OTHER FOODS & SAUCES.
KEEP FOOD BELOW 45 OR ABOVE 140. OBSERVED FRIED RICE ON COUNTER THEN PUT IN COOLER AT 74 DEGREES ... FRIED CHICKEN PEICES ON TOP OF PREP UNIT AT 55 DEGREES. KEEP INSIDE UNIT OR INSERT PAN IN TOP OF UNIT.
2.5
3.
--- 2.5 POINTS --- DO NOT STORE SAUCES BELOW RAW MEAT. RAW MEAT AND RAW EGGS MUST BE STORED BELOW ALL OTHER FOOD.
2.5
14.
USE APPROVED SCOOPS TO DISPENSE PRODUCTS: DO NOT USE CUT UP JUG TO DISPENSE RICE OR SINGLE SERVICE ITEMS TO DISPENSE FOOD.
1.0
General Comments
PROPER PROCEDURES OBSERVED: SOAP & TOWELS AT ALL HANDSINKS ... DESIGNATED FOOD SINKS ... COMMUNTICATED TO ME THE PROPER WASHING & SANITIZING OF DISHES ... THERMOMETERS, SANITIZER & STRIPS AVAILABLE
KEEP HOT FOOD BELOW 45 DEGREES AND COLD FOOD ABOVE 140...OBSERVED FRIED RICE AT 90, MARINATING BEEF AT 7O DEGREES
2.5
3.
USE DESIGNEATED SINKS FOR FOOD PREP...OBSERVED EMPLOYEE POURING CHICKEN JUICE IN VEGETABLE SINK...COVER PANS COMPLETELY WITH SARAN WHEN THEY ARE STORED IN THE WALING...COVER SIDES OF EGGROLL BASKETS OR PLACE BASKETS IN CONTAINERS...REORGANIZE COOLER SO THAT RAW MEAT IS NOT STORED ABOVE SAUCES.
2.5
7.
KEEP DRY GOODS CONTAINERS CLEAN, COVERED AND LABELED.
1.0
15.
ALLOW PLASTIC CONTIANERS TO AIR DRY BEFORE TIGHTLY STACKING...KNIVE RACK ABOVE MEAT SINK NEEDS TO BE MOVED TO AREA WHERE THE KNIVES IT WILL NOT BE SPLASHED ON.
1.5
32.
SODA CRATES ARE NOT APPROVED SHELVING...NEED APPROVED SHELVES 12 INCHES FROM THE FLOOR TO ALLOW CLEANING....ORGANIZE STORAGE ROOM AND KEEP ITEMS OFF OF THE FLOOR
0.5
General Comments
CLEANING LOOKS GOOD...NEED TO WORK ON FOOD HANDLING AND FOOD TEMPERATURES.
