Date of inspection: June 20
Violations: Observed paper portioning cup being used inside bulk edamame. Ensure a handled scoop is supplied to bulk foods in order to prevent contamination.
Observed grilled chicken being held hot above 135F. Ensure foods are held hot at or above 135F in order to limit the growth of bacteria.
- Grilled chicken- HH- 116.0F
- PIC was informed that the chicken shall be either discarded or re-heated to a minimum internal temperature of 165.0F. PIC chose to re-heat chicken.
Observed mandolin (carrot slicer) and multiple tongs with build-up of food residue. Ensure each are washed, rinsed, and sanitized after each use or every 4 hours, if they are used throughout hours of operation, in order to prevent contamination.
Observed inside of prep cooler (below TurboFan) and prep cooler door/drawer gaskets with build-up of food residue. Ensure each are cleaned more frequently and maintained so that they are free of build-up.
Observed floors, under shelving and equipment, with build-up of food residue. Ensure floors are cleaned more frequently and maintained so that they are free of build-up.
Comments: Spoke with PIC concerning proper cold holding temperatures and proper time stamping of white and brown rice.
- Foods shall be held cold at or below 41F
- White and brown rice use time in lieu of temperature. Each shall be time stamped with time that they were prepared or left hot or cold holding. Each shall be discarded no longer than 4 hours after being prepared or leaving hot or cold holding.
- Pic time stamped each during inspection.
PIC was informed to ensure all handsinks are accessible at all times and not blocked.
It is highly recommended that salad dressing cups are not stored in salad.
PIC explained that rice rollers are broken down, washed, rinsed, and sanitized every 4 hours.
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