GOLDEN TRIANGLE CUISINE

In the kitchen area, on the counter-top, measured spring rolls at 78F. Per operator, spring rolls prepared at 11:30am. In the kitchen area, in the insert top of the 2 door prep unit, measured raw shelled eggs at 67F. Per operator, raw shelled eggs stored from 11:30am. Observed raw shelled eggs over-filled in insert container. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. PHFs maintained by time shall be time labeled when removed from temperature control and served within 4 hours or discard. [COS] Operator placed a time label on spring rolls to be served by 3:00pm, for a total of 4 hours from when removed from temperature control or discard. Operator removed excess filled raw shelled eggs from the prep unit and placed in a container, added ice water to both containers, and moved to nearby refrigeration to facilitate proper holding temperatures.

In the kitchen area, behind the freezer chest, observed accumulation of food debris. In the warewash area, observed broken glass and debris below the warewash machine. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

Observed small beetles and insects on the floor around food debris behind the freezer chest. [CA] Ensure facility is kept free of insects and vermin to prevent possible contamination of food.

Observed the use of cardboard as shelving in the kitchen area. [CA] Discontinue use of unapproved materials and equipment. Use only approved, smooth, durable, and easily cleanable materials and equipment. Discontinue use of cardboard as equipment in the facility. [COS] Operator discarded cardboard.

At the ice machine, observed mold like growth and accumulation on the inner panel. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).