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[?] A summary of the violations found during the inspection are listed below.

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.

3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. OBSERVED COOL RICE AFTER TWO HOURS AT 93 DEGREES. ALL TSC FOOD MUST BE COOLED FROM 135 DEGREES TO 70 DEGREES WITHIN TWO HOURS AND FROM 70 TO 41 DEGREES AFTER 4 HOURS.
RICE WAS DISCARDED
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.OBSERVED COOKED NOODLES IN WALK-IN COOLER WAS NOT DATE MARKED.TO PREVENT A POSSIBLE FOOD BORNE ILLNESS DUE TO BACTERIAL GROWTH ALL TSC FOOD MUST HAVE DATE MARKS AND MUST BE DISCARD WITHIN SEVEN DAYS.
NOODLES WERE ALLOWED TO BE DATED

3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods.OBSERVED RICE WAS NOT PUT IN THE COOLER TO PROPERLY COOL IT

3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled.OBSERVED SQUEEZE BOTTLES WITH FOOD CONTENTS WAS NOT LABLED


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 07-April-2022




Comments
III - P - Preventing Contamination by Hands: Observed food employee washing hands when required.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.Observed cooked noodles in the walk- in cooler without a date mark. The food employee stated that the corned beef was prepared one day earlier. To control the growth of pathogens, refrigerated, ready to eat TCS foods held for more than twenty-four hours shall be clearly date marked at the time of preparation and consumed on the premises, sold or discarded within seven days. The day of preparation shall be counted as day one. corned beef.

VI - TCS Food: TCS foods were not cooled using the proper time and temperature parameters.Observed rice was cooler to 93 degrees in the fisrt two hours of cooling.To prevent bacterial growth that can lead to foodborne illness, cooked TCS foods shall be cooled within two hours from 135°F to 70°F and within four hours from 70°F to 41°F. Since the food did not cool properly during the first stage, the PIC discarded the rice.