| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
2 trays on steamed pork and rice cakes wrapped in banana leaves prepared in the firm were observed displayed for sale at ambient room temperature. The facility does not have hot holding equipment. These items prepared in the firm must be cooled down using proper cooling procedures and kept under refrigeration with date marking, ingredients labeling, and an allergen warning. The PIC voluntarily directed an employee to discard these items before the inspector could probe them with a state issued calibrated thermometer. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
No date marking was observed on 2 pans of buttercream made in the facility and two plates of cooked pork brains prepared in the facility. |
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Priority (P) |
7 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
A bag of whole duck was observed thawing in the service sink and in the 3 compartment sink with no water running over it. Duck was scanned with an infrared thermometer at 38°. PIC directed an employee in the kitchen to move the duck to the walk in cooler. Thawing must occur in refrigeration or with cool water running over the items to be defrosted. Thawing may be performed in the 3 compartment sink. No thawing should occur in the service sink. |
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Core (C) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
1. 10 jars of pickled mixed vegetables were observed displayed for sale with no labeling. The PIC was able to show the inspector an invoice for the company these were purchased from. The PIC removed these items from sale and will contact the manufacturer for labels. 2. 7 containers of black sticky rice cake prepared in firm and requiring further processing were observed with no ingredients list, allergen warning, or the name and address of the facility. 3. Pickled mustard greens, pickled carrots, and plastic containers of rice balls in liquid were observed in the open retail cooler with not labeling of the name and address of the facility, ingredients list, or allergen labeling. |
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Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
The back door leading out of the kitchen area has a metal door and a screen door. The facility props open the metal door to allow for extra ventilation while the kitchen is in use. The screen door has a gap at the bottom large enough to permit pest entry. Weather stripping could be added to the base of this door to seal that gap. |
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Core (C) |
0 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
An employee was observed not wearing a hair net or other appropriate hair restraint while engaged in food preparation. The PIC directed the employee to put on a hat while engaged in food preperation. |
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Core (C) |
0 |