3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation.
Observed raw animal products stored above ready-to-eat food item ( bean sprouts located in the walk cooler of the operation.
Correction: Immediately provide separation of raw animal products from ready-to-eat product to prevent cross-contamination in which could cause a possible food borne illness in the operation, maintain at all times.
Correct By: 17-Dec-2019
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration.
Observed the chlorine sanitizer empty not going through dish machine at time of inspection.
Correction: Immediately provide the necessary adjustments to obtain the required chlorine sanitizing solution to ensure the proper sanitizing of equipment and utensils in the operation, maintain at all times. ( New container of sanitizing solution was provide, adjustments made at inspection time)
Correct By: 17-Dec-2019
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials.
Observed hot pepper oil stored next to dishwashing chemicals located at the dish machine area.
Correction: Immediately provide separation and store separate in order to prevent possible contamination of food from toxic materials, maintain at all times.
Correct By: 17-Dec-2019
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Corrected During Inspection Working food containers not properly labeled.
Observed working containers of flour, sugar, salt and spices not clearing label near grill and rice hot holding unit.
Correction: Provide the proper labels maintain at all times.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination.
Correction: Stored single-service and single-use items in original protective package or stored by using other means that afford protection from contamination until used, maintain at all times.
Correct By: 27-Dec-2019
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available.
Observed chlorine test kit with missing color indicator to properly measuring chlorine levels at dish machine in 50 ppm.Provide new chlorine test kit to properly monitor the chlorine levels at dish machine and in the operation, maintain at all times.
Correct By: 27-Dec-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-December-2019
| Comments |
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| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.( Observed the kitchen and dining room hand sinks in compliance to ensure proper hand washing in the operation at time of inspection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.( Observed cold foods being held in the display unit dining area at the correct temps and white rice begin held above the required temp.) VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.( Observed the operation not monitoring the chlorine sanitizer at dish machine at time of inspection see item 16) VII - Protection from Contamination: Observed improper storage of food items.( Raw animal products stored improperly in the walk-in cooler at time of inspection. Raw animal products shall be stored separate from ready-to-eat products such as vegetables in order to prevent cross-contamination in which could cause a possible food borne illness in the operation) |