POP POT

3-1C: .04(1)Observed opened raw meats adulterated with frozen ice leaking from the condenser unit of the reach-in cooler. One container had the discharge encasing bags of beef bone. // Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The meats and bones were discarded. //

8-2B: .07(6)(c)1. Observed an open container of bleach stored next to clean equipment in dry storage on bottom rack. 2. Observed two fluid lighters stored in a box of single-use chopsticks. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: The chemicals were relocated. //

15A: .05(6)(a)Observed reach-in freezer leaking water from condenser unit. Water frozen on shelving and bottom of unit. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: A discharge tube was installed to allow proper drainage. //

15C: .05(7)(a)2,3Observed ice and blood accumulated on shelving and the bottom of the reach-in unit. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Please clean the unit. //

2-2B: .03(5)(j)1&21. Observed employee beverage stored on prep table. 2. Observed employee foods stored on two different prep tables. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The employee beverage and food were relocated to a designated employee table. //

6-1A: .04(6)(f)Observed several foods being kept cold for safety with temperatures above 41°F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) 2ND CONSECUTIVE VIOLATION OF THIS CODE PROVISION. Corrective Actions: The foods were discarded. //

6-1C: .04(6)(d)Observed 4 pots of soup, cooling since the previous night, with temperatures above 41°F. // Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P 2ND CONSECUTIVE VIOLATION OF THIS CODE PROVISION. Corrective Actions: The food was discarded. //

11A: .04(6)(e)Observed 1x large pot and 3x medium pots of soup cooling on bottom shelf of walk-in cooler. The pots were all gathered together and near the walk-in cooler door. Only one cooling method was used to cool (uncovered in walk-in cooler). // Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Education of appropriate cooling methods were discussed. //

14A: .04(4)(k)Observed in-use rice paddle stored in room temperature water. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The paddle was cleaned and sanitized. //

14B: .05(10)(e) 1,2,4Serving plates/bowls in the back station were stored face up and exposed to customers. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: The items were covered with plastic. //

2-2D: .06(2)(o)Observed employee discard ice water used as an exterior coolant for a container of raw food down handwashing sink near warewawhing machine. // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: The sink was cleaned and the employee informed. //

6-1A: .04(6)(f)Observed foods being kept cold for safety with temperatures above 41°F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded. //

6-1C: .04(6)(d)Observed two pots of soup cooling since previous night with temperatures above 41°F. // Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: The food was discarded. //

15A: .05(6)(a)Observed prep cooler with an ambient air temperature of 43°F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Please have the cooler repaired. //