3-302.11; Priority; Repeat; Raw chicken was being held above lobster and raw eggs were being held above pre cooked food. In order to prevent cross contamination, raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.
3.0
16.
4-501.114; Priority; Establishment was sanitizing cutting boards on chlorine at a concentration around 0ppm. Chlorine sanitizer shall be maintained at 0-50ppm for food contact surfaces. CDI- Chlorine was added to the solution during the inspection and reached above 50ppm.
1.5
21.
3-501.16(A)(1) ; Priority; While all hot holding units were working properly, one container of chicken was being held above the grill at 100F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection. Do not hold food outside of temperature control unit. Deductions reduced due to improvements.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Repeat; Food in walk-in cooler and low boy cooler was holding at 43F. Cut lettuce was being held at room temperature on prep counter. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Walk-in cooler and low boy cooler were manually adjusted to bring food temperatures down and cut lettuce was placed in refrigeration before a 4 hour period elapsed.
1.5
23.
3-501.17; Priority Foundation; One container of cooked dumplings was found with no date marking. After being cooked or prepared, ready to eat potentially hazardous food shall be dated to indicate when they must be discarded within a 7 day period. CDI- Dumplings were dated during the inspection.
0.0
28.
7-102.11; Priority Foundation; Container of dishwashing liquid was found with no label. All poisonous or toxic materials shall be labeled with their common name if they are in working containers. CDI- Dishwashing liquid was labeled during the inspection.
0.0
37.
3-302.12; Core; Large container of white food ingredient was found with no label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
2-301.14; Priority; Food employee handled trash can before attempting to handle food. Food employee handled raw chicken before attempting to handle ready-to-eat foods. Hands shall be washed after being exposed to contamination. CDI - PIC and food handlers educated on when to properly wash hands.
2.0
8.
2-301.15; Priority Foundation; Food employee washed hands at 3-compartment sink. Handwashing shall occur at handwashing sinks. CDI - Food employee educated on where to wash hands.
0.0
15.
3-302.11; Priority; Raw meats stored above ready-to-eat (RTE) foods in bottom portion of prep cooler. Opened package of raw chicken stored above open container of raw chicken in reach-in cooler. Opened packages of raw meat stored above RTE in reach-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged.
1.5
21.
3-501.16(A)(1) ; Priority; Hot and sour soup holding below 135F at steam well. Time/Temperature Control for Safety (TCS) foods shall be at least 135F or warmer. CDI - soup reheated to 185F before being replaced in steam well.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of cut lettuce sitting on counter holding above 41F. TCS foods shall 41F or below for cold holding. CDI - lettuce moved to walk-in cooler to properly re-cool to 41F or below.
0.0
43.
3-304.12; Core; Several scoops stored in powdered foods with handle below the surface. Bowl used as a scoop and stored in fried chicken seasoning. When not in use, utensils shall be stored with their handle above the surface of the food. Ensure utensils are properly stored when not in use.
0.5
55.
6-501.11; Core; Several FRP wall panels and FRP trim work in poor repair. Physical facilities shall be in good repair. Repair wall panels throughout kitchen to ensure cleanability.
0.0
General Comments
Transitional Permit update: Items #1, 2, 3, 6, 7, 8, 9, 14, 18, 19, 23, 24, 25 have been completed. All other transitional permit conditions remain to be completed. Permit expires July 10, 2024.
