BIG WA

Violations (6)

• 3-501.14Critical

  3-501.14 Cooling (P) Cold-holding (prep): [NOTE: large batches of food, i.e., shrimp, beef, chicken, are being cooked and then immediately placed in cold holding unit. Subsequently all foods in the unit are above 41F by 7.0F to 13.0F. Moreover, foods in the mini fridge (below) all read high by 4.0F to 10.0F (45F - 51F). Cooks claim some foods were insitu overnight. Testing indicated these foods were also above 41F by like temp range, indicating perhaps a machine failure. PIC will call for service and email proof to EHS. Foods embargoed and PIC agreed to discard.

  3-501.14 Cooling (P) Cold-holding (prep): [NOTE: large batches of food, i.e., shrimp, beef, chicken, are being cooked and then immediately placed in cold holding unit. Subsequently all foods in the unit are above 41F by 7.0F to 13.0F. Moreover, foods in the mini fridge (below) all read high by 4.0F to 10.0F (45F - 51F). Cooks claim some foods were insitu overnight. Testing indicated these foods were also above 41F by like temp range, indicating perhaps a machine failure. PIC will call for service and email proof to EHS. Foods embargoed and PIC agreed to discard.

  Priority

• 5-101.12Critical

  5-101.12 System Flushing and Disinfection (P) 5-202.13 Backflow Prevention, Air Gap (P) Observed drain ABS piping from 3 compartment sink and dishwasher and small diameter PVC piping resting on floor sink grate. The ABS pipe drain end was nearly plugged with a dark black oozing slime-mold like substance. Air gap on all pipes is not compliant. EHS explained to PIC exactly what compliance looked like and why it was important. PIC will fix.

  5-101.12 System Flushing and Disinfection (P) 5-202.13 Backflow Prevention, Air Gap (P) Observed drain ABS piping from 3 compartment sink and dishwasher and small diameter PVC piping resting on floor sink grate. The ABS pipe drain end was nearly plugged with a dark black oozing slime-mold like substance. Air gap on all pipes is not compliant. EHS explained to PIC exactly what compliance looked like and why it was important. PIC will fix.

  Priority

• 2-102.11

  2-102.11 (A),(B) and (C)(1),(4)-(16)Demonstration (Pf) 2-103.11 Person-In-Charge [PIC] Duties (Pf) Observed basic duties performed but not critical monitoring of food temperatures. Probing thermometrs were not present. PIC translated for EHS and cooks were pointing to LED temp displays and were not critical of their process. EHS explained coold-down process and provided educational handout. PIC will instruct.

  2-102.11 (A),(B) and (C)(1),(4)-(16)Demonstration (Pf) 2-103.11 Person-In-Charge [PIC] Duties (Pf) Observed basic duties performed but not critical monitoring of food temperatures. Probing thermometrs were not present. PIC translated for EHS and cooks were pointing to LED temp displays and were not critical of their process. EHS explained coold-down process and provided educational handout. PIC will instruct.

  Core

• 3-603.11

  3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Observed menu and found no consumer advisory. PIC will correct.

  3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Observed menu and found no consumer advisory. PIC will correct.

  Priority Foundation

• 3-501.15

  3-501.15 Cooling Methods (Pf, C) 4-301.11 Cooling, Heating, and Holding Capacities-Equipment (Pf) Cold-holding (prep): [NOTE: large batches of food, i.e., shrimp, beef, chicken, are being cooked and then immediately placed in cold holding unit. Subsequently all foods in the unit are above 41F by 7.0F to 13.0F. Moreover, food in the mini fridge (below) all read high by 4.0F to 10.0F (45F - 51F). Cooks claim some foods were insitu overnight. Testing indicated these foods were also above 41F by like tem range, indicating perhaps a machine failure. PIC will call for service and email proof to EHS. Foods embargoed and PIC agreed to discard.

  3-501.15 Cooling Methods (Pf, C) 4-301.11 Cooling, Heating, and Holding Capacities-Equipment (Pf) Cold-holding (prep): [NOTE: large batches of food, i.e., shrimp, beef, chicken, are being cooked and then immediately placed in cold holding unit. Subsequently all foods in the unit are above 41F by 7.0F to 13.0F. Moreover, food in the mini fridge (below) all read high by 4.0F to 10.0F (45F - 51F). Cooks claim some foods were insitu overnight. Testing indicated these foods were also above 41F by like tem range, indicating perhaps a machine failure. PIC will call for service and email proof to EHS. Foods embargoed and PIC agreed to discard.

  Priority Foundation

• 4-302.12

  4-302.12 Food Temperature Measuring Devices (Pf) Observed no probing thermometers. EHS asked PIC if cooks had probing thermometers and was advised, "probably not." Cooks point to unit temp LED's. EHS explained the importance of probing foods for accurate temps of quantity foods to insure they are being cooked through and cooled in accorace with guidlines. Tmpe cool-down hand-out was provided.

  4-302.12 Food Temperature Measuring Devices (Pf) Observed no probing thermometers. EHS asked PIC if cooks had probing thermometers and was advised, "probably not." Cooks point to unit temp LED's. EHS explained the importance of probing foods for accurate temps of quantity foods to insure they are being cooked through and cooled in accorace with guidlines. Tmpe cool-down hand-out was provided.

  Priority Foundation