ROUTINE INSPECTION
Provided and discussed TPHC form for cooked rice.
4 reported violations
- K14: Food contact surfaces clean, sanitized
Observed black mold-like substance on the white baffle inside the ice machine. [CA] Keep ice machine clean.
- K30: Food storage: food storage containers identified
Inside the walk-in refrigerator and freezer: observed food containers stored on the floor. [CA] Store foods at least 6 inches above the floor on approved shelving.
- K27: Food separated and protected
Inside the freezer: observed container of ice cream was stored below raw meats. [CA] Store raw animal products below/away from ready-to-eat foods to prevent cross-contamination.
- K07: Proper hot and cold holding temperaturesCritical
1) Inside the glass door refrigerator: measured internal temperature of cooked purple rice and half and half to be 47 - 49F. PIC stated foods had been held in the unit overnight. Some half-and-half containers were opened, and others were still unopened. Ambient temperature of unit (door left closed for 30 minutes) measured 47F with a metal probe thermometer. 2) In the cook prep area: measured internal temperature of plastic-wrapped cooked rice to be 43F. Employees stated rice had been held for less than 2 hours, and was intended to be cooked for a large party within the next few hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control (TPHC) and time-mark foods to be discarded within 4 hours. [COS/SA] Rice and half and half in the glass-door refrigerator was discarded (see VCD form).