MINI STOP CHINESE RESTAURANT

Observed four containers of pooled eggs above rice noodles. C/A: Food shall be protected from cross contamination by: Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from Raw ready-to-eat food.

PIC moved eggs below ready to eat food items at time of inspection.

Facility did not have most recent food inspection report on display for customer view. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed plastic bowl stored directly in sugar and flour.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. C/A: PIC removed the bowls at time of inspection.

Observed pooled eggs in reach in cooler stored above rice noodles. Observed raw shell eggs in walk in cooler stored above soy sauce. A: Food shall be protected from cross contamination by: Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from Raw ready-to-eat food.

PIC moved both items below ready to eat food items.

bserved plastic bowl inside rice cooker (main kitchen). C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. C/A: PIC removed the bowl.

Observed container of cooked sliced beef and chicken cold holding above 41F in reach in cooler (main kitchen). Observed container of raw pooled eggs cold holding above 41F on spice cart (main kitchen). C/A: Ensure cold holding TCS foods are kept at 41F or below. COS: PIC placed items into walk-in cooler to rapidly chill (TCS foods were in the temperature danger zone for less than 2 hours)

Observed plastic bowl inside rice cooker (main kitchen). C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. C/A: PIC removed the bowl.

Observed pooled eggs at grill in main kitchen utilizing TPHC without documentation of procedures and no labeling of discard time.

C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify:

(i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS: EHS provided documentation and discussed with PIC; PIC and EHS completed documentation while on-site.

Observed several TCS foods held more than 24 hours not date marked with prepped date or discard date.

C/A: Provide prepped date or discard date for cold TCS food held more than 24 hours. [Counting date of prep as the 1st date. May not be held more than 7 days].

COS: All items labeled

Observed exterior of ice machine in main kitchen soiled with dirt and debris.

C/A: Clean ice machine; nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed soiled floors along main kitchen primarily under appliances.

C/A: Pull out equipment and clean all floors; The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.