3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Observed food employee not wash their hands to prep food after working behind the service counter taking customer payments. PIC was reminded of handwashing requirements during the inspection and was asked to retrain employees on these requirements. Food employee(s) did not wash hands when required.
PIC was reminded of handwashing requirements during the inspection and was asked to retrain employees on these requirements.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Observed a green bucket in the kitchen hand sink along with buckets on the floor in front of the hand sink restricting access to the hand sink. The buckets were moved during the inspection. Handwashing sink not accessible.
The buckets were moved during the inspection.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed a bowl of cut peppers sitting under a pan of raw chicken. The peppers were moved during the inspection and the PIC was reminded of stacking requirements. Food not properly protected from contamination by separation, packaging, and segregation.
The peppers were moved during the inspection and the PIC was reminded of stacking requirements.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Corrected During Inspection During the inspection, PIC stated that the cutting board by the grill used to cut raw meat is washed frequenty but sanitizer is not used. PIC was reminded of sanitizing requirements during the inspection. PIC then moved the cutting board from the prep table to the 3-bay sink to be washed, rinsed, and sanitized. Utensils and food-contact surfaces of equipment not sanitized at the required frequency.
PIC was reminded of sanitizing requirements during the inspection. PIC then moved the cutting board from the prep table to the 3-bay sink to be washed, rinsed, and sanitized.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Observed a batch of cooked rice sitting out in a deep plastic container on the kitchen counter 30 minutes after preparation. PIC was reminded of the cooling requirements during the inspection. PIC then placed the rice in shallow pans on ice to properly cool. Improper cooling of TCS food.
PIC was reminded of the cooling requirements during the inspection. PIC then placed the rice in shallow pans on ice to properly cool.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection Observed the cooler near the stove to have temperatures above 41°F. Food employee discarded all food in the cooler during the inspection and the PIC was advised not to use the cooler until it has been repaired. TCS foods not being cold held at the proper temperature.
Food employee discarded all food in the cooler during the inspection and the PIC was advised not to use the cooler until it has been repaired.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Observed sauces and crab rangoon filling in the walk-in cooler and sauces in the server cooler without dates. Food employee date marked the food during the inspection. Refrigerated, ready-to-eat, TCS foods not properly date marked.
Food employee date marked the food during the inspection.