ROUTINE INSPECTION
4 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Approximately 20 stacked metal bowls of cooked meats (shrimp, pork offals, ground pork, sliced pork, etc.) and garnished maintained out in ambient temperature measuring between 50F to 60F. Manager stated that bowls are pre-made for the lunch rush and is usually used up within two hours. Container of bean sprouts maintained in inadequate ice bath measured at 64F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. ** Repeat violation [COS] Preset bowls will be subjected to time as a public health control (TPHC). Any left over bowls not served/consumed after 4 hours shall be discarded. Additional ice was added to container of bean sprouts to immediately cool.
- K05: Hands clean, properly washed; gloves used properly
Observed kitchen employee using bare hands to handle ready-to-eat food items. [CA] Bare hand and arm contact with non-prepackaged ready-to-eat foods shall be minimized by using utensils such as scoops, tongs, gloves, paper wrappers, or other implements.
- K09: Proper cooling methods
Four metal hotel pans of cooked pork neck bones maintained out in ambient temperature measured between 80F to 90F. Employee stated that items were cooked approximately an hour thirty minutes prior and is cooling before it is relocated into the walk-in refrigerator. Container observed kept covered. [CA] 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. [COS] Items were relocated into the walk-in freezer to expedite the cooling process. ** Repeat violation
- K40: Wiping cloths: properly used, stored
Observed cook line employee utilizing wiping clothe to wipe hands and counters. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).