3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Employee only cooked vegetable fried rice to 119 F before putting on the steam table. Manager must ensure that all employees know the proper cooking temperatures and are using the metal stem thermometer to ensure all foods are cooked to proper temperatures.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Unwashed boxes of broccoli stored above washed and cut produce in the walk-in refrigerator. Corrected. Broccoli moved to the bottom shelf during the inspection.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.3(C) / Plant food cooking for hot holding.
Critical Corrected During Inspection Fruits or vegetables cooked for hot holding were not cooked to 135°F. Vegetable fried rice was only cooked to 119 before placing in the steam table. Corrected. The rice was taken back to the wok to finish cooking during the inspection. The manager and cook was informed that they must take a temperature before placing on the steamtable.
To prevent the growth of pathogens, fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 135 °F
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed vegetable fried rice from the previous day being held in the warming unit at 120 F. Corrected. Rice discarded in the garbage at the time of the inspection.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.