ROUTINE INSPECTION
4 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door to facility was left open during inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
- K09: Proper cooling methods
Observed cook beef cooling in container on preparation counter. Per PIC, it was cooked one hour prior to temperature measurement. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
- K01: Demonstration of knowledge; food safety certification
Food handler cards were not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.
- K27: Food separated and protected
Raw beef in container stored above rice noodles and carrots. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.