ROUTINE INSPECTION
3 reported violations
- K40: Wiping cloths: properly used, stored
Multiple wet wiping cloths observed on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K36: Equipment, utensils, linens: Proper storage and use
Plastic bowls used as scoops in multiple bulk food storage containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.
- K09: Proper cooling methods
In the two door preparation cooler inserts, steak and beef bulgogi observed cooling in unit. (60-126F) Per operator, food items were removed from temperature control less than two hours prior. [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. [COS] Food items were transferred to shallow pans and stored in the 2 door upright cooler for rapid cooling. Steak was remeasured at 37 F, beef bulgogi was remeasured at 40F.