ROUTINE INSPECTION
9 reported violations
- K27: Food separated and protected
Cooked chicken stored in a tray on the drain board of the food prep sink where it is exposed to potential contamination from raw meat that is being thawed at the same sink. [CA] All food shall be separated and protected from possible contamination. Containers of chicken broth stored directly on the floor [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K14: Food contact surfaces clean, sanitized
Mold like buildup on the inside of the ice machine panel. [CA] Clean and sanitize routinely.
- K01: Demonstration of knowledge; food safety certification
All employee food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.
- K23: No rodents, insects, birds, or animals
A couple of dead possibly oriental cockroaches in the ice machine floor sink. [CA] Clean and sanitize area of dead cockroaches.
- K40: Wiping cloths: properly used, stored
Wet soiled wiping cloths left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K09: Proper cooling methods
Chicken broth being cooled in large deep plastic containers. [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.
- K07: Proper hot and cold holding temperaturesCritical
Th following PHFs were measured at improper holding temperatures : : Bean sprouts (49F), cooked vermicelli (82F) left at room temperature on food prep shelf at the cookline for about an hour ago per PIC. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put bean sprouts on ice and put a time marking to discard the vermicelli within 4 hours.
- K45: Floor, walls, ceilings: built,maintained, clean
Grease and dust buildup on walls and ceiling throughout the kitchen. [CA] Clean and sanitize throughly to prevent buildup.
- K26: Approved thawing methods used; frozen food
Frozen meat thawing in standing water in the food prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.