RICE QUESTION MARK

Violations (9)

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cook line Cooked chicken at 2:06pm( 80F cooling)Since 12pm. Cooked pork at 2:07pm (73F cooling )Since 12.pm Products did not cool to 70F within 2 hours. Operator iced down product, re took temperature 67F cooling

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cook line Cooked chicken at 2:06pm( 80F cooling)Since 12pm. Cooked pork at 2:07pm (73F cooling )Since 12.pm Products did not cool to 70F within 2 hours. Operator iced down product, re took temperature 67F cooling **Corrective Action Taken**

  High Priority

• 12A-27-4CriticalCorrected on site

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands

  High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands **Corrected On-Site**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw shells eggs liquid stored above cooked pork Walk in cooler Raw chicken and raw shrimp over sauces Operator stored properly

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw shells eggs liquid stored above cooked pork Walk in cooler Raw chicken and raw shrimp over sauces Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw beef Operator stored properly

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw beef Operator stored properly **Corrected On-Site**

  High Priority

• 08A-17-6CriticalCorrected on site

  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer Raw ground pork over whole muscle beef. Operator stored properly

  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer Raw ground pork over whole muscle beef. Operator stored properly **Corrected On-Site**

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Fresh garlic and oil 80F cold holding Per operator stored for approximately 2 hours and not prepared or portioned today. Operator moved to time control and marked for the 2 hours remaining

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Fresh garlic and oil 80F cold holding Per operator stored for approximately 2 hours and not prepared or portioned today. Operator moved to time control and marked for the 2 hours remaining **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line cooked pork wontons 89F hot holding Cooked rice 89F hot holding Per operator stored for approximately 2 hours. Operator moved to be reheated to 165F++

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line cooked pork wontons 89F hot holding Cooked rice 89F hot holding Per operator stored for approximately 2 hours. Operator moved to be reheated to 165F++ **Corrective Action Taken**

  High Priority

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times. Dishwasher area. Plastic container and metal equipment blocking access to hand sink. Operator removed

  Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area. Plastic container and metal equipment blocking access to hand sink. Operator removed **Corrected On-Site**

  Intermediate

• 02C-02-5Repeat

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Containers with cooked chicken not date market Per operator made 26 hours ago. Advised operator to date mark

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Containers with cooked chicken not date market Per operator made 26 hours ago. Advised operator to date mark **Repeat Violation**

  Intermediate