TASTY POT

Observed employee food (open container of cooked crab) stored in the kitchen prep unit amongst food used for food service. [CA] Ensure all employee food is stored separately in a labeled area to prevent possible contamination.

In the walk-in refrigerator, measured a large pot of pork bone broth at 58F, a large pot of pork bone broth at 120F, and container of cooked pork bones between 85F and 115F. Per operator, large pot of pork bone broth measured at 58F was stored from the previous night. Per operator, large pot of pork bone broth measured at 120F and pork bones stored from less than 2 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135 to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling large containers of soup shall be facilitated by one the following methods: using ice paddles, by adding ice, using an ice bath, and keeping uncovered to ventilate heat. [SA] Large pot of pork bone broth stored from the previous night was VC&D due to time and temperature abuse. Large pot of pork bone broth and pork bones prepared on the same day were cooled by adding ice and using an ice bath.

At the warewash machine, measured a lack of chlorine sanitizer. Observed the dispensing line was non-functioning during the priming functioning for the dispensing line. [CA] Ensure chlorine sanitizer is provided at 50 PPM at the warewash machine to allow for proper cleaning and sanitizing of utensils and equipment. Contact for maintenance of warewash machine. [SA] Operator to sanitize using quaternary ammonium sanitizer in the 3 compartment sink until warewash machine may be repaired.

In the kitchen, on the counter-top, observed a frozen container of chicken wings thawing. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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.

At the front counter, on the counter-top, measured sliced beef at 60F, quail eggs at 58F, and tapioca pearls at 85F. Per operator, sliced beef stored for 30 minutes, quail eggs stored for an hour, and tapioca pearls stored for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator placed a time label on tapioca pearls and to be served within 4 hours from when removed from temperature control. Operator moved container of sliced beef into refrigeration to facilitate proper holding temperatures. Operator added ice to container of quail eggs to facilitate proper holding temperatures.

In the back prep area, measured a lack of chlorine sanitizer from the warewash machine. Machine was not in use during time of inspection. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. [COS] Warewash machine was primed and provided chlorine sanitizer at 50 PPM.

In the back prep area, at the handwash station, observed a pot lid stored in the wash basin. [CA] Ensure handwash station is accessible at all times to allow for proper handwashing. [COS] Pot lid was removed from the wash basin at the handwash station.

In the kitchen area, observed a pot of pork broth stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.

Observed tongs stored on the edge of a garbage bin by the cookline. [CA] Ensure equipment and utensils are stored in a manner that prevents contamination.

In the kitchen area, on the counter-top, measured a container of raw shelled eggs at 56F and a pot of pork broth at 130F. At the front counter, measured a container of whipped garlic butter at 54F. Per operator, container of raw shelled eggs, pork broth, and whipped garlic butter stored for 1.5 hours.[CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above. [SA] Operator placed ice water in container of raw shelled eggs and moved container of whipped garlic butter to refrigeration to facilitate proper holding temperatures. Operator to serve container of pork broth within 2.5 hours, for a total of 4 hours from when removed from temperature control or discard.

In the back prep area, observed a container of noodles stored on the drainboard next to the warewash machine. [CA] Ensure food is stored separately to prevent possible contamination.

In the back storage area, observed the use of cardboard and particle board as a splash guard around shelving. At the front counter, observed the use of wooden boards to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard and wooden materials within the facility.