| Violation
|
|
Observation
|
|
35A-06-4
|
|
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
In kitchen above triple sink insect control device with approximately 30 dead flies, discussed with operator to discard. **Warning**
|
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles.
All reach in cooler door handles and gaskets soiled with food debris and soil residues, discussed with operator to clean and sanitize areas. **Warning**
|
|
08B-38-4
|
|
Basic - Food stored on floor.
In kitchen multiple buckets of sauce stored on floor, discussed it's operator who removed products from floor. **Corrected On-Site** **Warning**
|
|
03D-02-5
|
|
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In walk in cooler cooked rice (57F - Cooling) at 12:30 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale. **Warning**
|
|
12A-12-4
|
|
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw chicken and without washing hands handled container of cooked pasta, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
|
|
12A-28-4
|
|
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped hands on visibly soiled apron and after handled clean and sanitized dishes, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
|
|
12A-29-4
|
|
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled trash can and without washing hands employee handled container of sauce, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
|
|
09-01-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee used bare hands to test temperature of cooked shrimp cooling on table, discussed with operator see stop sale of shrimp. **Warning**
|
|
01B-12-4
|
|
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee used bare hands to test temperature of cooked shrimp cooling on table, discussed with operator see stop sale of shrimp. **Warning**
|
|
35A-02-7
|
|
High Priority - Live, small flying insects found
In kitchen approximately 10 live flying insects landing on cut cabbage, raw chicken, broccoli, cutting boards used for raw chicken, flip top cooler.
Discussed with operator to eliminate flying insects and clean and sanitize areas.See stop sale for cut cabbage, raw chicken, broccoli. **Repeat Violation** **Admin Complaint**
|
|
35A-09-4
|
|
High Priority - Presence of insects, rodents, or other pests.
In kitchen approximately 60 live ants crawling on flip top cooler, shelves above cooler, on single service to go containers, and lid to rice warmer, discussed with operator who began to clean and sanitize areas. **Warning**
|
|
08A-02-6
|
|
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In reach in freezer raw pork and beef stored above cooked pork all products not commercially packaged, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
|
|
08A-05-6
|
|
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw pork stored directly above cooked pasta, and raw shrimp stored above buckets of sauce, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
|
|
01B-13-4
|
|
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Live, small flying insects found
In kitchen approximately 10 live flying insects landing on cut cabbage, raw chicken, broccoli, cutting boards used for raw chicken, flip top cooler.
Discussed with operator to eliminate flying insects and clean and sanitize areas. See stop sale for cut cabbage, raw chicken, broccoli. **Repeat Violation** **Admin Complaint**
|
|
01B-02-5
|
|
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In walk in cooler cooked rice (57F - Cooling) at 12:30 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale. **Warning**
|
|
03A-02-5
|
|
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In reach in cooler across from fryer pork egg rolls (69F - Cold Holding); fried chicken (52F - Cold Holding) per operator products removed from cooler and left out for approximately 45 minutes, discussed cold holding with operator who moved products to reach in freezer to rapid chill. **Corrective Action Taken** **Warning**
|
|
11-07-5
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Reviewed with operator and provided operator with email copy of big 6. **Warning**
|
|
11-05-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Reviewed with operator **Warning**
|
|
11-27-4
|
|
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No clean up procedures available emailed operator clean up procedures poster. **Warning**
|
|
03D-15-4
|
|
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In kitchen on preparation table cooked chicken (92F - Cooling) at 12:15 since 11:55 to 91F at 12:30; cooked shrimp (90F - Cooling) at 11:15 since 11:55 to 83F at 12:30; cooked pork wontons (112F - Cooling) at 12:20 since 11:50 to 98F at 12:35, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved products to walk in cooler. **Corrective Action Taken** **Warning**
|
