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Number OBSERVATIONS AND CORRECTIVE ACTIONS 1-2A Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16] Observed failure of the person in charge to provide active managerial control and demonstrate knowledge of food safety management. New Violation. 2-1B Violation of Code: [511-6-1.03(5)(c)] Observed failure of employees to know when to wash hands. Observed employees go outside, touch/move trashcans, remove trash bags from trashcans, use a mop and proceed to prepare/retrieve food from reach in coolers/prep top cooler without washing their hands. The employees and PIC were advised on when and how to properly wash their hands. New Violation. 4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed failure to properly cover stored food throughout the facility. Observed numerous containers of food including noodles, sweet and sour chicken, sesame chicken, raw chicken, dumplings, shrimp rolls, crab ragoons and various sauces stored uncovered in reach in coolers throughout the facility. The PIC was advised that all stored food must be covered in order to prevent possible contamination. New Violation. 4-2B Violation of Code: [511-6-1.05(6)(n)] Observed the chlorine sanitizing solution in the 3 compartment sink located in the main kitchen area at an improper concentration level of 200 ppm. The PIC was advised that chlorine sanitizing solutions must be between 50-100 ppm in order to be a safe and effective sanitizing solution. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed an accumulation of old encrusted food debris on a meat slicer located in the main kitchen area. The PIC was advised to thoroughly clean the meat slicer and its components in order to prevent possible contamination. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly cold hold multiple TCS foods at 41°F and below. Observed beef(66°F),sesame chicken(59.5°F)and sweet and sour chicken(48.5°F) cold held at temperatures above 41°F. COS: The items were discarded and the PIC was advised that all cold held TCS foods must be maintained at 41°F and below. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] Observed failure to date mark all TCS foods in reach in coolers throughout the facility. Observed multiple TCS foods including shrimp rolls, sweet and sour chicken, sesame chicken, dumplings,crab ragoons and noodles without proper date marking. The PIC was advised that all TCS foods must be properly date marked with the preparation/discard by dates not to exceed 7 days from the date of preparation. New Violation. 11C Violation of Code: [511-6-1.04(6)(c)] Observed failure to properly thaw TCS foods. Observed a large container of raw shrimp thawing on a bottom shelf at room temperature in the main kitchen area. COS: The PIC was advised of the proper thawing methods and the raw shrimp were removed and placed into a walk in cooler to properly thaw. Corrected On-Site. New Violation. 12A Violation of Code: [511-6-1.04(4)(q)] Observed failure to properly store food at least 6 inches above the ground. Observed numerous foods including frying oil and large open containers of General Tsao's sauce stored on the ground in the main kitchen area. The PIC was advised that all food must be stored at least 6 inches above the ground in order to prevent possible contamination. New Violation.