RICE JUNKY

Measured chlorine concentration in the mechanical dishwasher at 0 ppm. No active warewashing at the time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications. [COS] PIC repaired the mechanical dishwasher during inspection. Measured chlorine concentration at 50 ppm.

Observed container of cabbage stored directly on top of the trash can. Per employee, the cabbage was to be discarded. [CA] Discontinue storage of food contact surfaces on the trash can. Food and food contact surfaces shall be separated, protected, and stored in a sanitary condition.

In the walk-in cooler, observed fried chicken cooling in deep containers while fully covered with plastic wrapping. Observed condensation on the top of plastic wrapping. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

1) Observed working utensils and rice paddles are stored in standing ice water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed large pots stored directly outside the facility. [CA] Equipment shall be stored in a safe and sanitary condition inside the approved food facility.

Facility sanitizer test strips for chlorine are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

At the cook line, measured fried chicken at the preparation counter at 58F. Per employee, fried chicken was removed from refrigeration 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Fried chicken was relocated to the under counter refrigeration unit to facilitate rapid cooling.

The prep cooler across the fryer is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Facility was thawing thinly sliced beef at ambient temperatures. [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.

1. Facility is storing large pots outside of the facility. Observed the pots getting wet from the rain. [CA] Equipment shall be stored within an approved facility to prevent contamination. 2. Facility is storing the rice spoon in room temperature water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

1. In each of the restrooms there are no permanent soap dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 2. In each of the restrooms paper towels are not protected from contamination in dispensers. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

1. In the kitchen area, on a prep surface next to the deep fryer, fried chicken was measured at 61. Per staff they removed it from the walk in cooler about 20 minutes prior. 2. PHFs in the prep cooler across the fryer were measured above 41°F. Per staff they restocked the cooler when they opened 5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff wants to maintain the chicken at ambient temperature for quality purposes. Staff agreed to mark it for discard 4 hours after removal. Discussed use of TPHC for the chicken. [COS] 2. Items were VC&D. See VC&D report.

Facility has open bulk bags of flour that are not in containers with lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

REPEAT VIOLATION: Facility was storing wet wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).