SEA RACHA ASIAN CUISINE AND BAR

Violations (10)

• 14-86-1CriticalRepeatCorrected on site

  Non-food grade paper/paper towel used as liner for food container. In reach in cooler and walk in cooler multiple food products stored in direct contact with non food grade paper towels, discussed with operator who removed paper towel liners.

  High Priority - Non-food grade paper/paper towel used as liner for food container. In reach in cooler and walk in cooler multiple food products stored in direct contact with non food grade paper towels, discussed with operator who removed paper towel liners. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw pork stored above cooked dumplings, discussed with operator who corrected storage of products.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw pork stored above cooked dumplings, discussed with operator who corrected storage of products. **Corrected On-Site**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged Red Snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator, see stop sale.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged Red Snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator, see stop sale.

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on preparation table next to flip top bean sprouts (47F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 2 hours, discussed with operator who placed product in ice bath.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on preparation table next to flip top bean sprouts (47F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 2 hours, discussed with operator who placed product in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw pork to place in walk in cooler and without washing hands employee handled ice scoop to scoop ice, discussed with operator employee washed hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw pork to place in walk in cooler and without washing hands employee handled ice scoop to scoop ice, discussed with operator employee washed hands. **Corrected On-Site**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked eggs (69F - Cooling) at 1:30 since 12:30 to 70F at 1:55, at this rate of cooling product will not reach 41F within 4 hours, discussed cooling method with operator who placed product on ice bath to chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked eggs (69F - Cooling) at 1:30 since 12:30 to 70F at 1:55, at this rate of cooling product will not reach 41F within 4 hours, discussed cooling method with operator who placed product on ice bath to chill. **Corrective Action Taken**

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line door handles and gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.

  Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line door handles and gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.

  Basic

• 06-09-1

  Commercially processed reduced oxygen packaged Red Snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator, see stop sale.

  Basic - Commercially processed reduced oxygen packaged Red Snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator, see stop sale.

  Basic

• 10-20-4

  In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle with trash can wedged under handle, discussed with operator who removed tongs to be washed and sanitized.

  Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle with trash can wedged under handle, discussed with operator who removed tongs to be washed and sanitized. **Corrective Action Taken**

  Basic

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black slime like substance, discussed with operator to clean and sanitize.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black slime like substance, discussed with operator to clean and sanitize.

  Basic