3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical CorrectedDuringInsp TCS foods were not being held at the proper temperature.OBSERVED: Chicken at 50 degrees at the wok area. To prevent a foodborne illness TSC food shall be either cold held at 41 degrees or below to prevent the growth of pathogens which could cause a foodborn illness. Discard chicken. CORRECTED: employee discarded the chicken
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. Correct By: 04-Jan-2017
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.OBSERVED:no date marking in refrigeration units. To prevent the growth of pathogens which couold cause a foodborne illness. foods shall be datemarked & discarded in 7 days
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 09-Jan-2017
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly labeled. OBSERVED: bulk containers of flour in non food approved storage containers & not labeled. Purschase food grade food containers & label with a common name.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Correct By: 09-Jan-2017
3717-1-03.4(C) / Thawing - temperature and time control.
CorrectedDuringInsp TCS foods were not properly thawed. OBSERVED: Chicken, Shrimp being thawed on counters in facility. TCS Foods shall be thawed in refrigeration units, under cold running water or as part of the cooking process to prevent the growth of pathogens which could cause a foodborne illness. CORRECTED: Employee placed chicken in the walk in cooler & shrimp in the sink under cold running water.
TCS food shall be thawed as required in this rule.
3717-1-06.2(B) / Handwashing cleanser - availability.
CorrectedDuringInsp Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).at front grill sink. To prevent a foodborne illness soap shall be available so employees may properly wash their hands. CORRECTED: employee replaced soap
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-January-2017
| Comments |
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| Left reciprocity for ODH Went over requirements for Food employee reporting and clean up procedures for vomit/fecal accidents Reviewed with Dan Hong Zheng |