| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, especially priority and repeat violations, firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed employee move between produce packaging room and kitchen area and touching the dividing curtain without washing hands prior to preparing spring rolls for a customer. Observed PIC wash a pair of tongs and then start to don gloves without washing hands. |
PIC and employee voluntarily washed hands and then switched tasks. |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed hand wash sink in kitchen prep/ware washing area without hot water available (knob to turn on hot water was broken). |
PIC voluntarily fixed hand wash knob so hot water was available. |
Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Observed dried venison sticks without any manufacturer information available. PIC was unable to demonstrate that the dried venison sticks were from an approved source. PIC stated that they were made by a customer which is not an approved source for animal protein products. |
PIC voluntarily discarded and denatured product with bleach to remove items from sale. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed PIC use tongs to turn on a light switch and then attempt to use the same tongs to grab spring rolls out of the fryer without washing, rinsing, and sanitizing the tongs in between the two tasks. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed PIC wash a set of tongs by performing the wash and rinse step, but the sanitize step. PIC was about to use the tongs to grab springs from the fryer. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed white rice in rice cooker held below minimum 135 degrees F. Employee and PIC stated rice was made over 4 hours prior to inspection. Observed pan of cooked meat stored on table overnight held below 135 degrees F. Both temperatures were taken with inspector's probe thermometer. |
PIC and employees voluntarily discarded the meat and rice. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed multiple cold held custard desserts held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
Employee voluntarily discarded all desserts held above 41 degrees F. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 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, ... |
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Observed multiple containers of cut produce, cooked meats, and prepared dishes without a date mark. |
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Priority (P) |
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| 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. |
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Observed multiple packages of raw pork thawing in three compartment sink at ambient temperature, not submerged, and not under running water. PIC stated packages had been in sink since night prior to inspection. |
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Core (C) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(a) Food identity shall be honestly presented, not misleading. Safe food handling label on raw foods that require further processing. |
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Observed packages of raw squid packaged on site without safe handling instruction on package. |
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Priority Foundation (PF) |
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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... |
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Observed pint containers of ice cream made on site or at sister store without firm's address available. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(8) Linens must be laundered between uses; wet cloths changed daily; stored properly; may be laundered on site in mechanical washer, designated sink, or warewash sink; laundry f... |
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Observed multiple used towels stored on top of prep tables and drying racks for dishes in kitchen prep/ware washing area. |
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Core (C) |
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